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
Scale
- 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