EEH Lobster & Shrimp Chowder

December 11, 2017

 

There is nothing like a hot bowl of soup on a cold winter night and let me tell you we have a long winter ahead of us. So in hopes of creating a bomb soup rotation I've gotten in the kitchen and whipped up a yummy crock pot soup for all of my seafood lovers. Lobster & Shrimp Chowder! It's absolutely delicious and super simple to make. I will admit it takes some time to prepare but I promise it'll be worth your time. Let's get to cookin and be sure to let me know how your EEH Lobster & Shrimp Chowder turns out. Enjoy! 

 

Ingredients & Measurements 

Lobster: 2-4 tails 

Shrimp: 20-30 

Potatoes: 2-3

Sliced Green Onions: 3 oz 

Seafood Stock: 32 oz 

Butter: 1/2 stick or 4tbsp 

Bay Leaves: 2-4 

Fresh Corn: 4 stalks 

Bacon(optional): 2 thick cut slices 

Half & Half or Heavy Whipping Cream: 1/2 pint 

Parmasean Cheese: 1/2 cup 

Chopped Parsley  (optional)

 

 

 

 Cooking Directions: 

  • Turn your crock pot on high and add your seafood stock 

  • season your stock to your liking ( I used garlic powder, onion powder,fresh garlic,cumin, salt, pepper,and smoked paprika) 

  • Clean, peel, and chop your potatoes 

  • Cut corn off of the cobb

  • Add potatoes to the stock 

  • Add corn to the stock 

  • Add butter to the stock

  • Add sliced green onions to the stock 

  • Add Bay leaves to the stock 

  • Let stock cook on high 

  • Boil & season water for lobster tails 

  • Add lobster tails to boiling water until they turn bright red/orange and curl up

  • Remove lobster meat from shell and chop lobster meat coarsely 

  • Marinate lobster meat in butter and garlic salt in the refrigerator for 20 mins 

  • Sauté & season shrimp

  • Add cooked shrimp to stock

  • Add cooked lobster meat to stock 

  • Add half & half or heavy whipping cream to stock ( if you want your soup base creamy/thick do a 1/2 portion of seafood stock and the other half heavy whipping cream…you will need more than a 1/2 pint if you choose this option)

  • Let chowder slow cook until potatoes are soft 

  • Crumble the two slices of bacon

  • Once done and plated in your favorite bowl garnish your chowder with bacon and parsley  

 

 

 

 

 

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© 2016 by Ebonne Eshaya Holyfield