If you love a good seafood chowder, like lobster chowder, then you’re going to love this langostino chowder. Rich and creamy, this chowder is made easier by using langostino tails. It can be served in small glasses for a special appetizer or big bowls for a warm and comforting dinner. We love langostino recipes and this chowder is at the top of the list!
This delicious chowder is full of delicate langostino flavor in every bite. It may not be the prettiest recipe, but it is one of the tastiest and it will be one that you make again and again. For a really quick and easy treat, this garlic butter langostino recipe is ready in 15 minutes flat.
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What is langostino?
Langostinos are a type of crustacean called squat lobster, even though they are more closely related to the crab.
They are sweet like lobster, so they can be easily substituted in a recipe. The texture of a langostino is similar to a shrimp and also works well in those recipes.
What is a chowder?
A chowder is typically a creamy, thick soup. It usually has chunks of potatoes, like this Potato Corn Chowder.
Some chowders are so thick, you can practically stand a spoon up in them. They are “stick to your ribs” kinds of soup. Chowders are filling, but not necessarily heavy. This langostino chowder will fill you up, but you won’t feel weighed down after eating a bowl.
If you are a soup lover like me, you’ll find about a dozen soup recipes on this blog.
How to make langostino chowder
The first step is making a roux. A roux is equal parts fat and flour.
We are using butter in our roux, but sometimes the fat in a roux is oil. Melt the butter in your Dutch oven or large pot, then whisk in the flour until it forms a paste.
Cook the roux for 6 – 8 minutes. It will just start to turn light brown and smell fragrant and nutty. This is a sign that the flour is no longer “raw” when you see the color begin to turn light brown or blonde.
Sauté the vegetables, add the tomato paste and stock. When the potatoes and carrots are cooked, add the langostino meat and the cream to finish the chowder.
You can add a sprinkle of fresh herbs, like dill or parsley, to add a bit of color and extra flavor. You know I love fresh herbs on everything, so I usually do add a bit.
If you don’t have them, or you want to skip it, the chowder will still be amazing!
Best potatoes for chowder
For this chowder, I used baby red potatoes. Those are the most traditional potatoes you’ll find in chowders.
New potatoes are thin-skinned potatoes that are small in size and hold their shape after cooking. They are my favorite potato for hearty soups like this.
Do you prefer to make a chowder without potatoes? Leave them out. It will not be quite as hearty, but it will still be delicious.
You could add corn in place of the potatoes for a bit of sweetness and texture. The corn would go beautifully with langostinos.
Recipes for langostinos
Want to try these recipes, but you’re wondering “Where do I find langostinos near me?” I have found langostino tails at Costco and at Trader Joe’s. If you have either of these stores near you, it’s a safe bet they have them.
Now that you have these lovely little crustaceans in your fridge, what else can you make with them? Here are a handful of langostino recipes to try:
What can I serve with this?
Try these recipes to make it a complete meal!
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Used to make this langostino chowder:
You’ll need a large, heavy bottomed pot. I like to use a Dutch oven for this.
Serve the chowder in colorful bowls, like the ones pictured.
- 6 tbsp butter, unsalted
- 6 tbsp flour
- 1 tsp tomato paste
- 1 tsp garlic, minced
- 1 1/2 cups onion, diced (1 large)
- 1 cup celery, diced (3 stalks)
- 1 cup carrots, diced (3 medium)
- 2 cups baby red potatoes, diced
- 4 cups seafood or vegetable stock
- 1 cup heavy cream
- 12 ounces langostino tails, thawed
- 1 tsp sea salt
- 1/2 tsp pepper
1. Melt butter over medium/medium high heat in dutch oven or large pot. Add flour and whisk to combine.
2. Cook until roux has started to turn a light blond color, about 6 - 8 minutes.
3. Add tomato paste, onions, carrots, celery and garlic. Cook for another 6 - 8 minutes, until vegetables begin to soften.
4. Add stock, salt and pepper. Stir to combine.
5. Add potatoes and simmer, covered, for about 15 minutes, until potatoes are cooked through.
6. When vegetables are soft and fully cooked, remove from heat. Add cream and langostino tails.
7. Stir to combine and serve.
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Amount Per Serving: Calories: 498Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 148mgSodium: 931mgCarbohydrates: 34gFiber: 4gSugar: 7gProtein: 25g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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