Lobster, Pancetta, & Whitefish Chowder by @dennistheprescott

45 min

5 servings

🥓

250 g

Pancetta

🥬

2

Leeks

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🌿

2 tbsp

Tarragon leaves

🍷

180 ml

Dry white wine

🦀

960 ml

Lobster stock

🥛

240 ml

Heavy cream

🥔

300 g

Potatoes

🦀

480 ml

Lobster meat

🐟

360 ml

White fish

🍋

1

Lemon zest

🧈

2 tbsp

Butter

🌿

2 tbsp

Chives

🌿

2 tbsp

Dill

🧂

Sea salt

⚫

Black pepper

🍋

Lemon

🍞

Crusty bread

  1. Heat
    • Pancetta

    Heat a Dutch oven over medium heat and add the pancetta; cook until golden brown and crispy, then remove with a slotted spoon, leaving the fat in the pan, and set aside.

  2. Add
    • Leeks
    • Celery
    • Sea salt

    Add the leeks and celery to the pot, season, and cook until softened, about 5 - 7 minutes.

  3. Add
    • Garlic
    • Tarragon leaves

    Add the garlic and tarragon, and cook for 1 minute.

  4. Add
    • Dry white wine

    Add the white wine, bring to a simmer, and reduce by half.

  5. Add
    • Lobster stock
    • Potatoes
    • Sea salt

    Add the lobster stock and potatoes, season with a good pinch of salt, then cook until the potatoes are just fork tender.

  6. Add
    • Heavy cream
    • Lobster meat
    • White fish

    Add the heavy cream, lobster, white fish, lemon zest, and butter, and cook until the fish is just cooked through, about 5 minutes.

  7. Season
    • Sea salt

    Taste, then adjust seasoning as necessary.

  8. Plate
    • Pancetta
    • Chives
    • Lemon zest

    Plate up, then top with the reserved pancetta, a sprinkle of fresh chives and dill, cracked black pepper, and a squeeze of lemon.

  9. Serve
    • Crusty bread

    Serve with crusty bread.

Lobster, Pancetta, & Whitefish Chowder by @dennistheprescott

45 min

5 servings

🥓

250 g

Pancetta

🥬

2

Leeks

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🌿

2 tbsp

Tarragon leaves

🍷

180 ml

Dry white wine

🦀

960 ml

Lobster stock

🥛

240 ml

Heavy cream

🥔

300 g

Potatoes

🦀

480 ml

Lobster meat

🐟

360 ml

White fish

🍋

1

Lemon zest

🧈

2 tbsp

Butter

🌿

2 tbsp

Chives

🌿

2 tbsp

Dill

🧂

Sea salt

⚫

Black pepper

🍋

Lemon

🍞

Crusty bread

Preparation Steps

  1. Step 1/9

    Heat a Dutch oven over medium heat and add the pancetta; cook until golden brown and crispy, then remove with a slotted spoon, leaving the fat in the pan, and set aside.

    🥓Pancetta
    🥄Slotted spoon

  2. Step 2/9

    Add the leeks and celery to the pot, season, and cook until softened, about 5 - 7 minutes.

    🥬Leeks
    🥬Celery
    🧂Sea salt
    ⚫Black pepper

  3. Step 3/9

    Add the garlic and tarragon, and cook for 1 minute.

    🧄Garlic
    🌿Tarragon leaves

  4. Step 4/9

    Add the white wine, bring to a simmer, and reduce by half.

    🍷Dry white wine

  5. Step 5/9

    Add the lobster stock and potatoes, season with a good pinch of salt, then cook until the potatoes are just fork tender.

    🦀Lobster stock
    🥔Potatoes
    🧂Sea salt

  6. Step 6/9

    Add the heavy cream, lobster, white fish, lemon zest, and butter, and cook until the fish is just cooked through, about 5 minutes.

    🥛Heavy cream
    🦀Lobster meat
    🐟White fish
    🍋Lemon zest
    🧈Butter

  7. Step 7/9

    Taste, then adjust seasoning as necessary.

    🧂Sea salt
    ⚫Black pepper

  8. Step 8/9

    Plate up, then top with the reserved pancetta, a sprinkle of fresh chives and dill, cracked black pepper, and a squeeze of lemon.

    🥓Pancetta
    🌿Chives
    🌿Dill
    ⚫Black pepper
    🍋Lemon

  9. Step 9/9

    Serve with crusty bread.

    🍞Crusty bread

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Alcohol, Seafood, Stock, Dairy, Fruit, Spices, Grains, Bakery

Ingredients

Pancetta, Leeks, Celery, Garlic, Tarragon leaves, Dry white wine, Lobster stock, Heavy cream, Potatoes, Lobster meat, White fish, Lemon zest, Butter, Chives, Dill, Sea salt, Black pepper, Lemon, Crusty bread

Notes

Pancetta (cubed), Leeks (ends removed, cleaned, and thinly sliced), Celery (finely chopped), Garlic (minced), Tarragon leaves (minced), Lobster stock (or fish stock), Potatoes (cubed), Lemon zest (zest of 1 lemon), Chives (minced, fresh), Dill (minced, fresh), Sea salt (to taste), Black pepper (cracked, to taste), Crusty bread (for serving, mentioned in voice-over)

Allergens

Celery, Sulphites, Crustaceans, Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein, Egg-Free

Calories

480 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 22g, Fat: 30g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 650mg, Zinc: 2.5mg, Calcium: 120mg

Vitamins

Vitamin B12: 2.5µg, Vitamin C: 12mg, Vitamin A: 350µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Slotted spoon, Knife, Cutting board, Zester

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Father's Day, Summer

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Creamy, Chunky

Flavors

Savory, Rich, Briny, Lemony, Herbaceous

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (in an airtight container,cool completely before storing), freezing : not recommended (dairy and potato-based chowders can separate and become grainy when frozen and thawed), reheating : gently on stovetop over low heat (avoid boiling to prevent curdling the cream and overcooking the seafood)