How to Make a Lobster Corn Chowder

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Who doesn’t love lobster? I don’t know anyone. If I did, I would immediately de-friend that person. Seriously, don’t trust anyone who doesn’t like lobster. Something is clearly wrong with them. Now, if by some chance you do know some lobster-hating weirdo, see if you can get them to try a lobster corn chowder.

It is humanly impossible to dislike a lobster corn chowder. If by some chance you do know a lobster-hating weirdo, this recipe will absolutely convert them.

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If they object, just say it’s a regular corn chowder. If they ask what those lobster-esque looking chunks of meat are, tell them it’s a type of exotic cauliflower or something. I don’t know. Make something up. Because it’s just not humanly possible to dislike a lobster corn chowder.

How to Make a Lobster Corn Chowder

Tender chunks of juicy lobster, hearty chunks of onion and potato, bacon, and a briny lobster broth simmered with white wine, fennel and herbs married with heavy cream all melding together is about the most divine lobstery thing you’ll ever taste.

For a few brief seconds you might even consider disowning your children, divorcing your spouse and moving to Maine to become a lobsterman (or lobsterwoman).

At the very least, all your worries will temporarily fade away and you will experience immense contentment and joy.

Here’s the recipe to prove it!

Lobster Corn Chowder

Lobster Corn Chowder Recipe

Tender chunks of juicy lobster, hearty chunks of corn, onion, potato and bacon in a lobster broth with herbs and cream make for a divine tasting lobster corn chowder.

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Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Craig Fear

Ingredients

  • 4 ounces slab bacon, diced
  • 4 TBSPs butter, unsalted
  • 1 large onion, diced
  • 1 TBSP fresh thyme leaves
  • 2 teaspoons paprika
  • 1.5 quarts lobster broth
  • 2 pounds yukon gold potatoes, diced into bite-sized cubes
  • 10-12 ounces corn kernels, freshly cut from 3-4 ears of corn or store-bought frozen
  • 1 pint heavy cream
  • 3-4 cups Shelled lobster meat, from three 1¼ lb lobsters
  • Sea salt and pepper, to taste

Seasonings, optional

  • Parsley, chopped
  • Chives, chopped
  • Green onions chopped
  • Sea salt and pepper, to taste

Instructions

  1. Saute the bacon over medium heat until the fat renders, about 5 minutes. Stir frequently until browned but be careful not to burn it. Pour off all but about a tablespoon of the fat but leave the bacon in the pot.
  2. Add the butter, onions and thyme and and saute about 5 minutes more, until the onions become soft. Add the paprika and saute another minute, stirring frequently.
  3. Add the lobster broth and potatoes, bring to a boil, reduce the heat, cover and simmer for about 10-15 minutes until the potatoes are tender.
  4. Remove the cover, add the corn and simmer a few minutes.
  5. Add the lobster meat and heavy cream and mix well. Season to taste with salt and pepper.
  6. Ladle into individual bowls and season to taste with optional seasonings.
  7. Resist the urge to abandon your family to move to Maine to become a lobsterman.

It is humanly impossible to dislike a lobster corn chowder. If by some chance you do know a lobster-hating weirdo, this recipe will absolutely convert them.

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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