Homemade Lobster Corn Chowder is packed with savory flavors from diced bacon, tender lobster meat and sweet corn. This seafood chowder recipe promises to warm you from the inside out. With a creamy base infused with homemade lobster stock and aromatic herbs, each spoonful offers a taste of luxury and plenty of tender lobster.
Let’s Talk Lobster for Chowder
Tender lobster meat is the definitely the star of this chowder recipe!
- Lobster tail and/or lobster claw meat can be used.
- If you intend on making homemade lobster stock, be sure to purchase lobster in the shell, as opposed to, cooked lobster meat.
- Homemade lobster stock can also be used to make this Lobster Bisque.
Ingredients to Make Lobster Corn Chowder
From homemade lobster stock to fresh herbs, every component contributes to a truly homemade taste.
- Thick-cut bacon: Substitutions include pancetta, or turkey bacon for a lower-fat option.
- Cooked lobster: Lobster tail, lobster claw meat or a combination of the two.
- Homemade lobster stock: If you do not want to make homemade, use store-bought lobster stock or seafood stock. Chicken stock can be used as a last resort, but will alter the flavor of the chowder.
- Sweet corn: Fresh, off-the-cob is best (you can use the cobs to make the stock). Frozen corn is a great substitute, or canned if neither of these options are available.
- Red potatoes: Feel free to substitute with Yukon Gold potatoes or russet potatoes.
- Celery: Use fennel, for a slightly different flavor.
- White onion: Substitute with yellow onion or shallots.
- Flour: Use all-purpose or gluten-free flour.
- Fresh herbs: Experiment with your favorite herbs. Tarragon, also pairs well with lobster.
- Heavy whipping cream: Substitute with half-and-half or milk for a lighter/thinner consistency, or use a dairy-free option.
How to Make Homemade Lobster Corn Chowder
Making this seafood chowder from scratch allows you to control the quality of ingredients and tailor the flavors to your liking:
- Crisp diced bacon pieces in a large soup pot. Remove and reserve a few pieces for garnish and keep the remaining crisp bacon and two tablespoons of bacon fat in the pot.
- Add celery, onions and diced potatoes. Season with salt and pepper. Sauté for a few minutes.
- Sprinkle in the flour. Cook for a couple of minutes to remove the raw flour taste.
- Pour in the lobster stock. Add bay leaves and fresh thyme. Turn up the heat to almost a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and simmer for an additional 5 minutes.
- Add in the corn and fresh parsley. Heat the corn through.
- Fold in the cooked lobster meat and allow to warm through.
How to Serve and Store Leftover Lobster Chowder
Serve this Homemade Lobster Corn Chowder piping hot alone with homemade croutons or oyster crackers. Alternatively, pair with a side of crusty bread, and/or a simple green salad.
If you have leftover chowder, allow to cool and store in an airtight container in the refrigerator for up to three days.
- To reheat, gently warm the lobster chowder on the stovetop over low heat.
- Avoid boiling the chowder as it may cause the cream to separate.
- Once cooled, freeze this Homemade Lobster Corn Chowder for up to 2 months.
More Chowder to Love
- Shrimp and Corn Chowder
- Creamy Seafood and Corn Chowder
- Conch Chowder
- Manhattan Clam Chowder
- New England Clam Chowder
- Crab and Corn Chowder
Homemade Lobster Corn Chowder
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Homemade Lobster Corn Chowder recipe promises to warm you from the inside out. With a creamy base infused with homemade lobster stock and aromatic herbs, each spoonful offers a taste of luxury and plenty of tender lobster.
Ingredients
- 1–1 1/2 pounds cooked lobster meat
- 4 slices thick-cut bacon, diced
- 3 cups homemade lobster stock
- 1 1/4 cup fresh or frozen sweet corn
- 3 medium-red potatoes, peeled and diced small
- 1 celery stalk, minced
- 1/4 white onion, minced
- 2 1/2 tablespoons flour
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, plus more for garnish
- Optional garnish: homemade croutons and cracked black pepper
Instructions
- In a soup pot, crisp the diced bacon over medium heat. Remove excess bacon fat, leaving about two tablespoons in the pot and set aside a few pieces of the crispy bacon for garnish.
- Add minced celery, onion and diced potatoes to the pot. Season with salt and pepper.
- Cook for a few minutes until vegetables are slightly softened, and coated in bacon fat.
- Coat the vegetables with the flour.
- Cook for a few minutes to remove the raw flour taste.
- Pour in homemade lobster stock. Stir.
- Add bay leaves and thyme sprigs. Simmer, uncovered for about 10 minutes to soften the potatoes.
- Stir in heavy cream and simmer for another 5 minutes to thicken.
- Remove the bay leaves and woody stems of the thyme.
- Add corn and chopped parsley. Warm through for a few minutes.
- Fold in the cooked lobster meat and allow to warm through on a low temperature.
- Ladle the chowder into bowls.
- Serve immediately garnished with the reserved crispy bacon, fresh parsley and cracked black pepper.
- Optionally, garnish with homemade croutons or oyster crackers.
- ENJOY!
Equipment
Notes
- Lobster tail, claw meat or a combination of the two work well in this chowder recipe.
- If making homemade lobster stock, be sure to purchase shell-on lobster.
- Although homemade stock will enhance the flavor of this lobster chowder, easily substitute with store-bought lobster or seafood stock.
- If the chowder seems too thick after the initial simmer, add a touch more lobster stock.
- If the chowder needs thickened, mash a few of the potatoes against the side of the pot.
- After the cream is added, turn up the heat to allow the cream to thicken the soup.
- Freeze any leftover lobster stock for up to 2 months.
- Reserve some of the crisp bacon for garnish.
- Add the cooked lobster meat at the end to ensure it maintains its tenderness.
- Taste and adjust for salt.
- Made homemade croutons by cutting your favorite bread into cubes. Drizzle with olive oil. Coat the bread and bake at 415°F for 4-5 minutes.
- Cook time will increase if you are making homemade lobster stock (add an additional 60 minutes).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chowder, Soup
- Method: Moderate
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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