I love a good chowder, and this one is sweet, creamy, and satisfying.


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Serves 4

You will need:

2 tablespoons olive oil

1 small yellow onion

1 large potato

1 small carrot, peeled and finely chopped

1 leek, only the white, chopped

2 cups fresh corn kernels

4 cups vegetable stock

1 cup cream

salt & pepper, to taste

The meat of 2 cooked lobsters, chopped

2 tablespoons fresh dill

  1. Heat the oil in a large pot.
  2. Sauté onion, potatoes, carrots, and leeks until the onion is soft.
  3. Add corn and stock and let the soup simmer for 15 minutes.
  4. Pour ¾ of the soup into a blender and process until smooth. Pour back into the pot and add cream.
  5. Bring to a boil and then let simmer for 5 minutes.
  6. Season with salt and pepper.
  7. Add the lobster and dill.
  8. Serve the soup as soon as the lobster is warm.

TIP:

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I love a good chowder, and this one is sweet, creamy, and satisfying.
Photography by Susanna Blåvarg

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