Recipe: Maine Lobster Chowder | Andrew Zimmern

I love seafood chowders and stews, regardless of where they originate. Seafood meals in a bowl are a global thrill for me. Growing up on the water in New York, Manhattan clam chowder was my first love. Japanese seafood nabe became my second because my father introduced it to me in the early 70’s when the first Japanese restaurants opened in our neighborhood. I make a dozen different types of seafood meals in a bowl, all of which are on my website from Cioppino to a Scallop Pan Roast.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.