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Creamy Lobster Bean Chowder
Add unique depth and richness to a New England classic chock full of Bush’s Best® Great Northern Beans with bacon, onion, celery and lobster in a cream soup base.
- Prep Time
30 Mins
- Cook Time
35 Mins
- Serves
12
INGREDIENTS
- 1 ½ cups Bacon, cut (½ x ½ in)
- ⅓ cup Flour, all-purpose
- 3 cups Onions, sweet, diced
- 2 cups Celery, diced
- 2 qt Fish or chicken stock, heated
- 3 cups Bush’s Best® Great Northern Beans, drained
- 1 ½ cups Lobster meat, cooked, diced (½ x ½ in)*
- 1 cup Roasted red pepper, diced
- 1 ½ cups Heavy cream or half and half
- 1 tsp Hot pepper sauce
- ⅓ cup Fresh herb mixture, finely chopped (thyme, chives, parsley)
- Oyster crackers or croutons, optional (As needed)
- *Shrimp or crawfish may be substituted for lobster meat.
INGREDIENTS
- 1 ½ cups Bacon, cut (½ x ½ in)
- ⅓ cup Flour, all-purpose
- 3 cups Onions, sweet, diced
- 2 cups Celery, diced
- 2 qt Fish or chicken stock, heated
- 3 cups Bush’s Best® Great Northern Beans, drained
- 1 ½ cups Lobster meat, cooked, diced (½ x ½ in)*
- 1 cup Roasted red pepper, diced
- 1 ½ cups Heavy cream or half and half
- 1 tsp Hot pepper sauce
- ⅓ cup Fresh herb mixture, finely chopped (thyme, chives, parsley)
- Oyster crackers or croutons, optional (As needed)
- *Shrimp or crawfish may be substituted for lobster meat.
DIRECTIONS
- Cook bacon over medium-high heat. Drain off all but 3 Tbsp bacon fat.
- Add onions to bacon fat. Sauté 2 minutes.
- Stir in celery and flour. Continue to cook 2 to 3 minutes, stirring constantly.
- Slowly pour in broth, whisking constantly until incorporated. Bring to a boil. Reduce heat and simmer soup 15 minutes, stirring often.
- Add beans, lobster and peppers. Continue simmering for about 5 minutes.
- Stir in cream and hot pepper sauce and adjust seasoning. Finish soup with fresh herbs. Keep warm.
- Serving suggestion: Ladle a healthy 1 cup serving of chowder into hot bowl or soup plate. Top with oyster crackers if desired.
