Nova Scotia Chedabucto Bay Lobster Chowder

“This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness. Recipe from: Taste of Nova Scotia. Recipe does not include time to cook a live lobster but does allow for cooking the potatoes.”

Ingredients Nutrition

  • 1 23 cups potatoes, peeled, diced & cooked (400 mL)
  • 2 tablespoons butter (25 mL)
  • 1 12 cups onions, peeled & minced finely (375 mL)
  • 2 tablespoons dried thyme leaves (25 mL)
  • 1 12 teaspoons celery salt (7 mL)
  • 14 teaspoon black pepper (1 mL)
  • 34 cup sour cream (175 mL)
  • 1 12 cups whipping cream (375 mL)
  • 1 cup milk (250 mL)
  • 2 cups lobster meat, cooked & chopped, plus juices* (500 mL)


  1. In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
  2. Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
  3. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
  4. Add to potato mixture and stir gently.
  5. Heat through but do not boil.
  6. * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.

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