Easy Lobster Corn Chowder Recipe
Easy Lobster Corn Chowder Recipe
This Easy Lobster Corn Chowder is a decadent and delicious soup! It’s so easy to make you can have it on your table in about one hour.
If you love seafood chowders then you’ll love this Lobster Corn Chowder! This soup is creamy, rich and so flavourful with the taste of sweet lobster, corn, bacon, cream and a touch of wine.
I love seafood. In any form, but especially chowders! One of my most favourite food memories, is of eating an amazing seafood chowder in Nova Scotia when I was a teenager on vacation with my family. I remember eating this creamy bowl of amazingness while staring off into the Atlantic Ocean. Dreamy.
Lobster Corn Chowder is so easy to make!
This Lobster Corn Chowder is creamy, hearty, rich and full of lobster goodness. You’ll love the delicious light lobster flavour, creamy broth, smokiness from the bacon, and all the hearty vegetables. And don’t be fooled…this dish is NOT hard to make at all. In fact, if you work efficiently, you could have it on your table in an hour…1 and 1/2 tops. So it’s easy enough for weeknights, but it’s also perfect for special occasions.
Make it a Meal
Serve this soup with some crusty bread and a green salad. Garnish with sliced green onion or chives and it looks like a dish in a fancy restaurant! Except that I forgot to sprinkle on the green onion for the photos…it really looks so much nicer with chives…sigh…oh well, next time. Enjoy!
Mmmmmmm And remember, lobster isn’t just for fancy restaurants! 😉
Lobster Corn Chowder Recipe Tips
- LOBSTER: Use cooked lobster. Frozen cooked lobster pieces from the grocery store are a great option, just let it thaw before adding to the recipe. You can use fresh lobster but you will have to cook it first.
- CORN: You can use fresh or frozen sweet corn kernels. If you have leftover cobs of corn, you can cut the corn off and use that too.
- POTATOES: I like to use Yukon Gold potatoes for this chowder, but you can use any type of potato that you like.
- MILK + CREAM: This recipe calls for light cream and heavy cream. If you want to lighten it up a little you can use whole milk and light cream instead.
- WINE: Use a good dry wine, one that you would drink. Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc are good options.
- WHAT IS CREAM SHERRY? It’s a sweet sherry that can be used in cooking. You can use dry sherry too, but it won’t add any sweetness to the chowder.
- MAKE IT ALL IN ONE POT: You can do all the sautéing and simmering in one large pot. No need to dirty a bunch of dishes.
- TOPPINGS: At serving time you can add extra crumbled crispy bacon and a little bit of chopped green onion.
More Delicious Chowder Recipes:
Easy Lobster Corn Chowder Recipe
Ingredients
The Soup Base:
- 6 tbsp butter
- 1 cup chopped yellow onion or sweet onion
- 1/4 cup cream sherry
- 1 tsp sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
Lobster Soup:
- 1 lb of lobster meat in bite-size pieces (I used pre-cooked)
- 3 cups of corn fresh or frozen
- 1/4 pound bacon diced
- 2 cups medium Yukon gold potatoes cut into large chunks (about 2 potatoes)
- 1 large yellow onion or sweet onion chopped
- 3 celery stalks diced
- 1/2 tbsp kosher salt
- 1 tsp fresh ground black pepper
- 2 tsp chopped fresh chives or finely chopped green onion
- 1/4 cup cream sherry
Instructions
- To make the soup base, melt butter in a large stock pot, then add the onions and sauté until soft (but not browned), just a couple of minutes.
- Then add the sherry and paprika. Mix well and cook for about 1 minute.
- Add the milk, cream and wine.
- Then simmer over medium-low heat for about 15 minutes, making sure to stir often.
- While the soup base is simmering, in a separate pan cook the bacon until brown and crisp. Then remove the bacon from the pan, and set it aside.
- To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper. Cook for about 5 minutes.
- After this time, add the potato/corn mixture to the milk soup base in your stock pot.
- Add the lobster meat and sherry.
- Cook at a gentle simmer for about 15 more minutes, until the potatoes are tender.
- Garnish with the chives (or green onion).
- Enjoy!
NOTE:
- You can add the chopped bacon as a garnish at serving time, or you can add it directly to the soup at the same time you add the potato/corn mix. We prefer to add it to the soup and let it simmer with the rest of the ingredients. We like the extra flavour it adds to the soup.
Adapted from The Barefoot Contessa
Have a delicious day!
Looks delicious Jo-Anna! I love chowders in winter….so good! Angie xo
I am drooling! I’ll be giving this a try!
and it’s gluten-free. 🙂
now if you, the amazing jo-anna, can perfect a crusty GF loaf, I will be forever grateful.
I remember my first chowder. age 19. pacific coast highway. some fancy seafood restaurant with then boyfriend. yes. divine.
I’d like to eat this for breakfast. Kind of like eating oatmeal, don’t you think? It’s completely lovely.
Where did you get those GORGEOUS plates from? I’m drooling… Please share!
How many cups or servings is this recipe
Hi Anissa! This would easily serve 6.
Hi Jo-Anna,
Have you ever used clam juice in place of some of the milk? Do you think it take away from the lobster taste? Also, since as you said “lobster is a treat”, have you ever tried using
imitation lobster? I know it would never be as good as the real thing, but in a pinch when the craving hits???
Thanks so much for sharing.
Hi Diane! I’ve never used clam juice in this recipe, as I do think the flavour of it would overpower the taste of the soup. I’ve also never tried imitation lobster, but I do think it’s worth trying!
Just starting to make this but its quite a lot of wine/sherry that you’re adding cream to – I’m anticipating MAJOR curdling…???!!!