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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From Canadian Living magazine, a chunky, rich chowder. Yummm. Ingredients:
4 potatoes, peeled and diced (about 2 pounds) |
1/2 cup butter |
3 onions, chopped |
1 cup diced celery |
1 small green pepper, diced |
1 small red pepper, diced |
1/4 cup flour |
1 tablespoon italian seasoning or 1 tablespoon herbes de provence |
2 teaspoons salt |
1 teaspoon pepper |
1 (11 ounce) can frozen lobster meat, thawed and cut in bite-size pieces or 1 (11 ounce) can fresh lobsters, if you are so lucky |
2 (385 ml) cans 2% evaporated milk |
1/4 cup chopped fresh parsley |
Directions:
1. In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
2. In skillet, melt 1/4 cup of the butter over medium heat.
3. Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
4. Sprinkle with flour, herbs, salt and pepper.
5. Cook for two minutes.
6. Add to potato mixture.
7. In same skillet, melt remaining butter over medium heat.
8. Add lobster; cook, stirring for 4 minutes.
9. Add to potato mixture.
10. Add evaporated milk; stir over medium heat for 10 minutes or until heated.
11. Serve garnished with parsley.
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