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.

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


  • 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


  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.