Lobster-Shrimp Chowder
Submitted by fancy31
Lobster shrimp chowder with cream of shrimp soup, canned lobster, half-and-half, and a splash of dry sherry. A rich, company-worthy seafood chowder ready in 25 minutes.
YIELD
8 servingsPREP
5 minCOOK
20 minREADY
25 minWhen you need a seafood chowder that looks impressive but takes 25 minutes, this is it. Cream of shrimp soup and cream of mushroom soup form the base, thinned with milk and half-and-half, then lobster and a quarter cup of dry sherry go in near the end.
The sherry is the detail that elevates this beyond a basic canned soup dinner. It adds a dry, slightly nutty warmth that makes the whole bowl taste like something you’d order at a seaside restaurant.
One rule: heat it gently and do not let it boil. High heat can cause the cream to break and gives seafood a tough, rubbery texture. Low and slow until it’s steaming, then serve immediately.
Ingredients
Directions
Cook celery and onion in butter until tender.
Add soups, milk, and cream.
Stir in lobster, sherry, and parsley.
Heat until very hot. Do not boil.
Comments
