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Creamy Lobster Corn Chowder Recipe (Comforting and Delicious!)

Creamy Lobster Corn Chowder

A warm bowl of chowder that’s easy to whip up and turns any meal into a special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 cups cooked lobster meat chopped
  • 4 slices bacon diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups corn kernels fresh or frozen
  • 3 medium potatoes peeled and diced
  • 4 cups chicken or seafood broth
  • 2 cups heavy cream
  • 1 teaspoon thyme
  • salt and pepper to taste
  • chopped fresh parsley for garnish

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
  2. Step 2: Add the diced onion to the pot and sauté until translucent. Stir in the minced garlic and let it cook for another minute.
  3. Step 3: Add the corn and diced potatoes, followed by the broth. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
  4. Step 4: Stir in the heavy cream, cooked lobster meat, thyme, salt, and pepper. Heat through, but do not boil.
  5. Step 5: Serve hot, garnished with crispy bacon and chopped fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent curdling.