Lobster And Corn Chowder Recipe

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Lobster and Corn Chowder

Kitchen Crew


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1.5 lb
2 medium
1 medium
2 c
corn, frozen
1 qt
half and half
4 Tbsp
5/8 tsp
cayenne pepper
1/4 tsp
1/4 tsp


1Bring 4 quarts of water to boil in a 6 to 8 quart soup kettle; add lobster, cover and boil for about 10 minutes.

2Remove and reserve the shells and carcass for stock.

3Cut lobster meat into 2-inch pieces - (Can wrap and refrigerate meat and shell overnight).

4Peel and cut potatoes into 1/2-inch dice.

5Mince the onion (1 cup).

6Remove the corn kernels from the cobs (or drain and set aside thawed corn).

7COOKING AND SERVING: Put the reserved lobster shells and carcass in a large saucepan with the half and half; bring to a boil, lower heat, and simmer 4 minutes.

8Remove from heat and set aside.

9Melt the butter in a soup kettle; add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.

10Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.

11Stir in the lobster meat, cayenne pepper, salt, and pepper; simmer just until the lobster meat is hot, about 5 minutes.

12Ladle into warm bowls and serve with corn crisps.

About this Recipe

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy