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Creamy Lobster Corn Chowder Recipe

Creamy Lobster Corn Chowder

There's something undeniably comforting about a warm bowl of chowder, especially when it’s a rich, creamy lobster corn chowder. This recipe brings back memories of cozy family dinners and seaside vacations, where the taste of fresh seafood and sweet corn melds into a delightful harmony.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 1 lb lobster meat cooked and chopped
  • 4 cups fresh corn kernels or frozen corn
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 4 cups vegetable or seafood broth
  • 2 cups heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp thyme
  • Salt and pepper to taste
  • Chives or parsley for garnish

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Step 3: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Step 4: Add the corn kernels and thyme, and cook for another 5 minutes.
  5. Step 5: Stir in the heavy cream and cooked lobster meat. Season with salt and pepper to taste. Heat through but do not boil.
  6. Step 6: Serve hot, garnished with chives or parsley if desired.

Notes

To store your delicious chowder, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months.