The weather might be starting to warm up, but it’s still winter for a few more weeks. This delicious chowder from Marlow’s Tavern is sure to warm you up.
Marlow’s Tavern serves up modern American fare, and this chowder combination of lobster and shrimp is sure to please. Whip this up at home on a cold day, then head over to Marlow’s for the real thing.
Keep scrolling for the full recipe.
Marlow’s Tavern Shrimp and Lobster Chowder Recipe:
Ingredients:
- Oil, Salad – 1 Tablespoon
- Bacon, Chopped, Raw – 2 Ounces
- Carrots, 1/4”; Diced – 1/2 cup
- Celery, 1/4”; Diced – 1/2 cup
- Onions, Yellow, 1/4”; Diced – 1 cup
- Flour, AP – 2 Tablespoons
- Base, Lobster – 1 ½ teaspoons
- Water – ½ cup
- Cream, Heavy – 1 cup
- Juice, Clam – ½ cup
- Salt, Kosher – 2 tsp.
- Pepper, Black Fresh Ground – To Taste
- Potato, Idaho, peeled, ½” diced – 1 cup
- Corn, Yellow Kernels – ½ cup
- Sauce, Tabasco Large – To Taste – 2-4 dashes
- Parsley, Chopped – 2 teaspoons
- Shrimp 41-50, rough chopped – 4 ounces
- Lobster Meat, rough chopped – 4 ounces
Directions:
1. In a large pot over medium high heat, add the oil and bacon. Cook until bacon is rendered and crisp.
2. Add carrots, celery and onion and cook for 5-7 minutes until onions are translucent.
3. Add the flour and cook for 2 minutes.
4. In a separate container add the lobster base to the water and whisk to dissolve.
5. Using a whisk add the heavy cream, clam juice and lobster stock to the vegetables slowly, stirring constantly to avoid lumps.
6. Add salt and pepper, potatoes, corn, tabasco, and half the chopped parsley. Bring to a simmer and cook for 15 minutes.
7. Remove from heat and add the lobster, shrimp and remaining parsley and stir until the shrimp are cooked through.
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