Creamy Lobster Bean Chowder

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
12

Add a unique depth and richness to a New England classic chock full of Bush’s Best® Cannellini or Great Northern beans, bacons, onion, celery and lobster in a cream soup base.

Ingredients

Serving Size: 1 CUP
Prep Time: 30 minutes
Cook Time: 35 minutes

1-1/2 cups - Bacon, cut (1/2 x 1/2 in)
1/3 cups - Flour, all-purpose
3 cups - Onions, sweet, diced
2 cups - Celery, diced
2 qt - Fish or chicken stock, heated
3 cups - Bush’s Cannellini or Great Northern Beans, drained
1-1/2 cups - Lobster meat, cooked, diced (1/2 x 1/2 in)*
1 cup - Roasted red pepper, diced
1-1/2 cups - Heavy cream or half and half
1 tsp - TABASCO®
1/3 cup - Fresh herb mixture, finely chopped (thyme, chives, parsley)
Oyster crackers or croutons, optional - As needed

*Shrimp or crawfish may be substituted for lobster meat.

Steps

1. Cook bacon over medium-high heat. Drain off all but 3 Tbsp bacon fat.
2. Add onions to bacon fat. Sauté 2 minutes.
3. Stir in celery and flour. Continue to cook 2–3 minutes, stirring constantly.
4. Slowly pour in broth, whisking constantly until incorporated. Bring to a boil. Reduce heat and simmer soup 15 minutes, stirring often.
5. Add beans, lobster and peppers. Continue simmering for about 5 minutes.
6. Stir in cream and TA BASCO® and adjust seasoning. Finish soup with fresh herbs. Keep warm.

Serving suggestion: Ladle a healthy 1 cup serving of chowder into hot bowl or soup plate. Top with oyster crackers if desired.

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources