creamy lobster chowder with bacon and chives

lobster chowder recipe

Creamy lobster chowder is packed with fresh lobster and bites of waxy potatoes for the most decadent spin on homemade chowder. If you have time, don’t skip the lobster stock!


  • 1 tbsp olive oil
  • 4 strips bacon, chopped
  • 1 tbsp butter
  • 2 celery stalks, finely diced
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup dry white wine
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 34 cups lobster stock (can substitute clam juice in a pinch)
  • 1 bay leaf
  • 3 medium red potatoes, cut into 1/2-inch dice
  • 3/4 lb cooked lobster meat (from 2 1-1/2-lbs lobsters)
  • 2 tbsp fresh minced chives, for garnish


  1. Heat olive oil in a large pot over medium-low heat. Add bacon and cook until browned and crisp, about 10 minutes. Drain on a paper-towel lined plate.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: lobster chowder