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A pale green bowl of lobster chowder with a piece lobster claw meat.
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Lobster Corn Chowder

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.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 7 servings
Calories: 561kcal
Author: Nicole Gaffney

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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. 
  2. Add butter to the pot along with the rendered bacon fat, then add the onion and celery. Stir until translucent, about 6 minutes.
  3. Add the potatoes, reserved corn kernels, salt and pepper, then stir for 1-2 minutes more.
  4. 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.
  5. When the potatoes can be easily pierced with a fork, stir in the heavy cream and cream sherry, then simmer for 5 more minutes.
  6. Stir in the reserved lobster meat and chives just before serving so the meat doesn't overcook and get chewy.
  7. 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. 

Nutrition

Calories: 561kcal | Carbohydrates: 32g | Protein: 17g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 1450mg | Potassium: 882mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1560IU | Vitamin C: 25mg | Calcium: 140mg | Iron: 2mg
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