Recipe provided by: Taste of Nova Scotia
|1⅔ cups||potatoes, peeled, diced & cooked||400 mL|
|2 tbsp||butter||25 mL|
|1½ cups||onions, peeled & minced finely||375 mL|
|2 tbsp||dried thyme leaves||25 mL|
|1½ tsp||celery salt||7 mL|
|¼ tsp||black pepper||1 mL|
|¾ cup||sour cream||175 mL|
|1½ cup||whipping cream||375 mL|
|1 cup||milk||250 mL|
|2 cups||lobster meat, cooked & chopped, plus juices*||500 mL|
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.
In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil. * An 11.3-oz (312 mL) tin of frozen lobster meat may be substituted. Makes 6 servings.