Lobster Chowder with Corn and Bacon
This recipe for lobster chowder is the perfect way to usher in fall. It's rich, flavorful and loaded with big chunks of lobster meat and sweet summer corn.
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Chowder is a humble soup. It's essentially peasant food for fishermen, made with inexpensive cuts of fish or shellfish (you know, like clams) and whatever odds and ends are laying around: celery, onion and potatoes, and most certainly cream. Always cream. Like in my New England style Clam Chowder and Fish Chowder.
This recipe however, is anything but peasant food. This is fancy chowder, the kind you serve on holidays or to people you want to impress, just like my famous lobster bisque.
It's a special meal (for special occasions or just cozy comfort food) because it's made with one of my favorite ingredients of all time: lobster.
Love lobster? Don't miss these crispy lobster corn fritters or the best recipe ever for Maine lobster rolls!
Why This Recipe Works
- Great to make ahead and tastes even better the next day!
- Sweet corn and bacon highlight the beautiful lobster taste.
Ingredient Notes
Cooked lobster - Use cooked fresh lobsters with their shells. Use the claws, knuckles, body and/or lobster tail meat along with the shells for the broth. Ask your fishmonger if they can steam the live lobsters for you to save time. Always ask them to steam for one minute less than recommended to avoid overcooking the meat, as it will cook in the chowder.
Corn on the cob - You'll use the kernels in the chowder, and the corn cobs to flavor the broth. If fresh corn on the cob isn't in season, you can use frozen corn kernels but the broth won't have quite as much flavor.
Potatoes - I prefer Yukon Gold potatoes, but other waxy potatoes such as yellow or red skin will also work.
Cream sherry - Cream sherry provides a sweet flavor that compliments the sweetness of the corn and lobster, but you can use dry sherry.
Dry white wine - Sauvignon Blanc, Pinot Grigio, un-oaked Chardonnay, Soave, Picpoul, and Grenache Blanc are a few types of dry white wines that can be used.
Heavy cream - Use heavy cream or heavy whipping cream. Don't substitute something with a lower fat content or non-dairy alternative. The cream gives the chowder its rich creaminess.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Large stock pot or Dutch oven - A big heavy pot will hold everything while making the stock.
Slotted spoon or spider - To strain the lobster shells.
Claw crackers - To break apart the lobsters, but you can use a hammer, meat mallet, the back of a butter knife and/or sharp kitchen shears.
Step by step instructions
Make the Lobster Stock
- Remove the meat from the lobsters, cut into chunks, then refrigerate until ready to use. Add the shells and any juices that collect to a large stock pot.
- Remove the corn kernels from the cob, then refrigerate until ready to use. Add the cobs to the stock pot with the lobster shells, along with the quartered onion, celery stalks, cream sherry, white wine, and 5 cups water.
- Bring up to a simmer, then turn down to the lowest heat setting and cook for 45 minutes. Make sure the liquid stays at a very low, gentle simmer.
- Turn off the heat and let the stock sit while you prepare the rest of the soup. If desired, you can strain the stock at this point and refrigerate up to one day ahead.
Make the Soup
- Add the bacon to another large pot or dutch oven over medium-low heat and stir until crisp, about 8 minutes. Remove with a slotted spoon to drain on paper towels, then reserve for serving.
- Add butter to the pot along with the rendered bacon fat, then add the onion and celery. Stir until translucent, about 6 minutes.
- Add the potatoes, reserved corn kernels, salt and pepper, then stir for 1-2 minutes more.
- Strain the stock if you haven't already and add it to the pot (you can strain it right over top if you like). Bring it up to a simmer and let cook until the potatoes are tender, about 20 minutes.
- When the potatoes can be easily pierced with a fork, stir in the heavy cream and cream sherry, then simmer for 5 more minutes. Add the reserved lobster meat and chives, then stir to combine.
- Ladle the chowder into bowls, then garnish with crispy bacon and more chives. Serve with crusty bread on the side.
Tips for Success
- I recommend cracking and shelling the lobster outside to avoid mess.
- Don't boil the stock or it can curdle the milk.
Serving Suggestions
Serve a nice crisp salad with a simple Homemade Vinaigrette or a bright, crisp Sicilian Fennel Orange Salad.
A simple roasted vegetable like Zucchini all Scapece or Crispy Roasted Brussels Sprouts makes the perfect side.
Don't forget dessert! Try a Chocolate Hazelnut Panna Cotta or this Sicilian Cannoli Recipe for a perfect ending to an incredible meal.
FAQ
Store in an airtight container in the refrigerator for up to 5 days. it tastes even better the next day! You can reheat on the stove on low or medium-low heat for a few minutes to warm back up.
Chowder and bisques are both creamy and generally seafood based, but chowder recipes are chunky while a bisque is smooth.
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Lobster Corn Chowder
Ingredients
For the stock:
- 3 (1 ¼ to 1 ½ pound) cooked lobsters
- 3 ears corn*
- 1 yellow onion quartered
- 2 stalks celery cut into big chunks
- ¼ cup cream sherry
- 1 teaspoon sweet paprika
- 5 cups water
- ¾ cup dry white wine
For the soup:
- ¼ pound bacon large-diced
- 4 tablespoon butter
- 3 cups diced Yukon gold potatoes unpeeled (about 3 medium)
- 1 ½ cups diced yellow onions 2 onions
- 2 cups diced celery 3 to 4 stalks
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup cream sherry
- 2 cups heavy cream
- 1 tablespoon chopped fresh chives plus more for garnish
- crusty bread for serving
Instructions
Make the Stock
- Remove the meat from the lobsters, cut into chunks, then refrigerate until ready to use. Add the shells and any juices that collect to a large stock pot.
- Remove the corn kernels from the cob, then refrigerate until ready to use. Add the cobs to the stock pot with the lobster shells, along with the quartered onion, celery stalks, cream sherry, white wine and 5 cups water.
- Bring up to a simmer, then turn down to the lowest heat setting and cook for 45 minutes. Don’t let it boil - make sure the liquid stays at a very low simmer.
- Turn off the heat and let the stock sit while you prepare the rest of the soup. If desired, you can strain the stock at this point and refrigerate up to one day ahead.
Make the Chowder
- Add the bacon to another large pot or dutch oven over medium-low heat and stir until crisp, about 8 minutes. Remove with a slotted spoon to drain on paper towels, then reserve for serving.
- Add butter to the pot along with the rendered bacon fat, then add the onion and celery. Stir until translucent, about 6 minutes.
- Add the potatoes, reserved corn kernels, salt and pepper, then stir for 1-2 minutes more.
- Strain the stock if you haven't already and add it to the pot (you can strain it right over top). Bring it up to a simmer and let cook until the potatoes are tender, about 20 minutes.
- When the potatoes can be easily pierced with a fork, stir in the heavy cream and cream sherry, then simmer for 5 more minutes.
- Stir in the reserved lobster meat and chives just before serving so the meat doesn't overcook and get chewy.
- To serve, ladle the chowder into bowls, then garnish with reserved bacon and more chives. Serve with crusty bread on the side.
Notes
- *This chowder is best made with fresh corn on the cob to flavor the stock, but if you can't find it, leave it out of the stock and substitute 2 cups of frozen corn kernels in the chowder.
- If you can crack and shell the lobster outside, I highly recommend doing so, as it gets pretty messy.
- If you don't want to shuck the lobsters yourself, your grocery store may steam and shuck fresh lobsters if you ask.
Can I make the soup the night before? Then the day of dinner heat and throw in the chopped uncooked lobster with bacon?
Yes absolutely!
I like this recipe as a base. I didn't completely follow though. I added 1/2 carrots in with 1 1/2 cups celery, instead of 2 cups celery. I used whole milk, with some cream, instead of all cream, added a pound of shrimp; and used better than bouillon lobster flavor. Adding more sherry is always a good plan. That said: Thank you very much. I change all recipes...
Thanks for leaving your review and changes! Glad you like the recipe!
Hi I know I'm Late in making this. Just Wanting to Make this for my Step Daughter. Getting Away from Store Bought Lobster Chowder. The Question is, about how much Stock am I to add to actual Soup ??
Add all of the stock to the soup - it should be about 6 cups.Hope this helps!
Looks so delicious but recipe confuses me. Do I cook the onion & celery with the shells & cobs Or do I saute them in butter & bacon fat? Do I then chop them up and use the chowder? HELP! I reall ywant to make this. TU
Hi there. The recipe has separate ingredients for the stock and the soup. The stock get simmered with a whole quartered onion and big chunks of celery along with the corn cobs and lobster shells. It is then strained to remove all solids so you are left with a clear broth. Then, the diced celery and onion get sautéed with the butter and bacon fat to make the base of the soup, which the stock will then get added to. I hope this helps. If you need more clarification don't hesitate to ask!
I used bugs instead of lobster and also added prawns . Great recipe which create a great dish.. highly recommended thanks
so glad you enjoyed!
My gosh, Coley,
You take the most amazing photos!
Let the salivation begin.
Thanks Bruce!!
That claw meat on top makes my heart go pitter patter. Not sure if I'd eat it immediately or savor it as my last bite. Saving this recipe for Gloucester days.
Perfect for a chilly Gloucester day!