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Lobster Corn Chowder

This 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 and half hours.

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.

Lobster Chowder {A Pretty Life}

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.

Since that time I haven’t really had chowder (none very good anyway). I live smack dab in the middle of the prairies, so there’s not much seafood to be found around these parts. (though we are famous for our beef!) But as luck would have it, a package of frozen lobster meat ended up in my freezer recently. I had no idea what I was going to do with it. I mean lobster is like gold, you can’t just use it in anything…these things have to be thought out properly. It’s lobster. Must treat it royally.

Lobster Chowder {A Pretty Life}

Lobster Corn Chowder is so easy to make!

So I decided to make a creamy Lobster Corn Chowder. This soup is creamy, hearty, rich and full of lobster goodness. 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.

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. Enjoy!

Lobster Chowder {A Pretty Life}

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.
  • Corn: You can use fresh or frozen corn kernels. If you have leftover cobs of corn, you can cut the corn off and use that too.
  • 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.
  • Garnish: We like a garnish of crisp bacon 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.

Lobster Corn Chowder

This Lobster Corn Chowder is a decadent and delicious soup!  Have it on your table in about one hour!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop


Units Scale

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


  1. To make the soup base, melt the butter in a large pot (soup pot), then add the onions and sauté until soft (but not browned).
  2. Then add the sherry and paprika. Mix well and cook for about 1 minute.
  3. Add the milk, cream and wine.
  4. Then simmer over medium-low heat for about 15 minutes, making sure to stir often.
  5. 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.
  6. To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper. Cook for about 5 minutes.
  7. After this time, add the potato/corn mixture to the milk soup base in your stock pot.
  8. Add the lobster meat and sherry.
  9. Simmer for about 15 more minutes, until the potatoes are tender.
  10. Garnish with the chives (or green onion).
  11. Enjoy!


  1. 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.

Keywords: lobster chowder, lobster corn chowder

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Adapted from The Barefoot Contessa

More delicious chowder recipes:

Have a delicious day!


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  1. Thanks so much for linking up your delicious recipe at my link party today… YUM! I wanna eat it right now 🙂 I hope you’ll come back again next week. xoxo~ Ruthie

  2. 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.

    1. 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!

  3. Just starting to make this but its quite a lot of wine/sherry that you’re adding cream to – I’m anticipating MAJOR curdling…???!!!