EEH Lobster & Shrimp Chowder
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
