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Nova Scotia 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.

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Rate this recipe 4.2/5 (14 Votes)


  • 1 2/3 cups potatoes, peeled, diced & cooked
  • 2 tablespoons butter
  • 1 1/2 cups onions, peeled and minced fine
  • 2 tablespoons dried thyme leaves
  • 1 1/2 teaspoons celery salt
  • 1/4 teaspoon black pepper
  • 3/4 cup sour cream
  • 1 1/2 cup farmer’s whipping cream
  • 1 cup farmer’s milk
  • 2 cups Nova Scotia lobster meat, cooked & chopped, plus juices or substitute
  • 1 (11.3-ounce) tin frozen lobster meat


Servings 6
Adapted from


Step 1

In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.

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