Toss some traditions! Add tomato to this lobster chowder

Yankee Chef logoBy Jim Bailey

I  never thought in a million years that I would add any tomato product to a chowder. But then, I came across my dad’s recipe for a tweak on a classic that got me wondering “Should I?  Do I dare?”

Now many of you may think this is foolish. But considering that my family has been Yankees since 1635, there are some things that simply cannot be altered. But I did it, and you should too! Absolutely remarkable.

Lobster chowder with a touch of Asian flavors.

Lobster chowder with a touch of Asian flavors.

2 teaspoons butter or margarine
2 tablespoons minced onion
1/3 cup sliced baby corn, cooked
2 medium potatoes, peeled and diced
2 1/2 cups water
6 ounces cooked lobster meat, chopped
1/4 cup small white cooked beans, pea or great northern
1 tablespoon tomato paste
3 tablespoons light or half and half cream
1 strip bacon, cooked and crumbled
1 teaspoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon each salt, black pepper and garlic powder

In a medium saucepan over medium heat, melt butter. Add onion and corn and cook, stirring frequently, until the onions have softened, about 4-5 minutes. Add potatoes and water. Cover and bring to a boil.

Cook potatoes until they are just starting to soften, about 10-12 minutes.

Remove lid, add lobster, beans and tomato paste. Stir to combine and bring to scalding. Stir in the cream, bacon, soy, brown sugar and seasonings. Remove from heat to serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

RSSComments (0)

Trackback URL

Comments are closed.