Help support the small independant vendors of the historic St. Lawrence Market

Maritime Lobster Chowder

Maritime Lobster Chowder

When I was young, living in New Brunswick, I fell in love with a girl whose grandfather was a lobster fisherman in the Northumberland Straight between PEI and Cape Tormentine. At the start of lobster season we would go and help him set the traps. On the way back to shore he would cook up a pot of lobster or clam chowder, depending on how the fishing went. As much as I loved his grand daughter... I loved his chowder even more. Many years later when I look back I think...she stole my heart but I stole his chowder recipe. I think I got the better deal LOL! I hope you enjoy this taste of home.

Makes: 6 servings


  • 6 slices bacon, cut into 1/2 – inch pieces
  • 2 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 2 cups cooked chopped lobster meat
  • 1 cup lobster juice or 1 bottle (236 mL) clam juice
  • 1 cup vegetable broth
  • 3 small potatoes, peeled and cubed
  • 1 bay leaf
  • 1 Tbsp. chopped fresh thyme leaves
  • 2 Tbsps. cornstarch
  • 1 L (35%) whipping cream
  • 2 Tbsps. each chopped fresh chives and fresh parsley


  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
    2. Add celery and onion to the drippings and cook 3 to 5 minutes until tender. Stir in lobster, lobster or clam juice, broth, potatoes, bay leaf and thyme. Bring to a boil, reduce heat; simmer uncovered, for 15-20 minutes or until potatoes are just tender.
    3. In a small bowl, combine cornstarch with 1/4 cup water. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
    4. Stir in cream; heat through (do not boil). Crumble the cooked bacon sprinkle over each serving with chives and parsley.


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