Lobster chowder with corn and potatoes from EAT at The New York Times by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for lobster stock.

  • meggan on May 14, 2018

    I had some delicious, frozen lobster stock but no meat so I made this with scallop meat and lobster stock. I think it was pretty darned good.

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