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Creamy Lobster & Sweet Corn Chowder Recipe

Creamy Lobster & Sweet Corn Chowder

This Creamy Lobster & Sweet Corn Chowder combines the sweetness of corn with luxurious lobster, creating a dish that is both easy to prepare and elegant, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 tbsp unsalted butter for that rich, buttery base.
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 4 cups vegetable or seafood stock your choice will add depth to the chowder.
  • 2 cups sweet corn fresh or frozen
  • 1 cup heavy cream for that creamy, luscious finish.
  • 1 lb cooked lobster meat chopped

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat.
  2. Step 2: Add the diced onion and garlic, and sauté until softened, about 5 minutes.
  3. Step 3: Stir in the diced potatoes and cook for an additional 3 minutes.
  4. Step 4: Pour in the vegetable or seafood stock and bring to a boil.
  5. Step 5: Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  6. Step 6: Add the sweet corn and heavy cream, and simmer for another 5 minutes.
  7. Step 7: Stir in the chopped lobster meat and heat through.
  8. Step 8: Season with salt and pepper to taste.
  9. Step 9: Serve hot, garnished with fresh chives or parsley.

Notes

This chowder can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop, adding a splash more cream if it thickens too much.