Lobster And Corn Chowder
A rich and creamy lobster and corn chowder packed with fresh seafood, sweet corn, and aromatic herbs, perfect for a comforting dinner or special occasion.
Ingredients
- 2 (1 1/4 to 1 1/2 lb.) live lobsters ⓘ
- 1 Tbsp. canola oil ⓘ
- 5 c. low-sodium chicken broth ⓘ
- 1/2 c. white wine ⓘ
- 3 ears corn, kernels removed, kernels and corncobs reserved ⓘ
- 3 strips bacon, diced ⓘ
- 1 yellow onion, chopped
- 2 large carrots, diced ⓘ
- 3 celery stalks, diced ⓘ
- 2 c. heavy cream ⓘ
- 2 medium Yukon Gold potatoes, diced into 1/2 inch pieces ⓘ
- salt and freshly ground pepper, to taste ⓘ
- 1 tsp. chopped fresh thyme ⓘ
- 3 tsp. chopped fresh scallions
Instructions
- Fill a large pot with 2 inches of water and bring to a boil over high heat.
- Add the live lobsters to the boiling water and cook until they turn red, about 7 minutes.
- Transfer the lobsters to a large ice bath to cool completely.
- Remove the meat from the claws, knuckles, and tails; reserve and refrigerate until needed.
- Reserve the shells and bodies of the lobsters for flavor.
- In a large pot, heat 1 tablespoon of canola oil over medium heat.
- Add the diced bacon and cook until crispy, then remove and set aside.
- In the same pot, add chopped onion, diced carrots, and diced celery; cook until vegetables are tender.
- Add the reserved corn kernels and corncobs to the pot and cook for a few minutes.
- Pour in 5 cups of low-sodium chicken broth and 1/2 cup of white wine.
- Add the lobster shells and bodies to the pot for flavor and simmer for 20 minutes.
- Remove the shells and corncobs from the broth.
- Add the diced potatoes, heavy cream, chopped fresh thyme, salt, and pepper to the broth.
- Simmer until the potatoes are tender, about 15 minutes.
- While the chowder simmers, remove the lobster meat from shells and chop into bite-sized pieces.
- Add the lobster meat, cooked bacon, and chopped scallions to the chowder.
- Heat through and serve hot.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If live lobsters are unavailable, you can substitute with frozen lobster meat or even shrimp for a different twist. Ensure to season your chowder well with salt and pepper as this enhances the flavors significantly. Adding a splash of lemon juice at the end can brighten the dish, complementing the sweetness of the corn.
Serving Suggestions
Serve this Lobster and Corn Chowder hot, garnished with fresh scallions for a pop of color and flavor. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For an elegant touch, consider serving it alongside a chilled glass of white wine or a light, refreshing cocktail. This chowder also complements well with dishes like Buttermilk Baked Chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the chowder on the stove over low heat, stirring frequently to prevent sticking. Avoid boiling, as this can cause the cream to separate. You can also add a bit of chicken broth to loosen the chowder if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Lobster And Corn Chowder contains roughly 961 calories, with 17g protein, 73g carbohydrates, and 73g fat. It is an excellent source of vitamin C (237% of the Daily Value), iron (126% of the Daily Value), and dietary fiber (87% of the Daily Value). Note that it is relatively high in sodium, at 2170mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, you can prepare the chowder ahead of time. However, it’s best to add the lobster meat just before serving to prevent it from becoming tough. Store the chowder without the lobster in the refrigerator and reheat gently when ready to serve. This will help maintain the freshness and texture of the seafood.
What can I use instead of heavy cream?
If you're looking for a lighter alternative, you can use half-and-half or whole milk, though the chowder will be less creamy. For a dairy-free option, try coconut milk, which adds a unique flavor and richness. Just be mindful of the flavor profile and adjust seasonings accordingly.
Is it possible to freeze this chowder?
Freezing the chowder is not recommended once the cream has been added, as it may separate upon thawing. If you want to freeze it, do so before adding the cream and lobster. Reheat and add the cream and seafood right before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).