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

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources