Corn and Lobster Chowder
Dive into the luxurious flavors of this Corn and Lobster Chowder, a comforting bowl of coastal-inspired indulgence perfect for any season. This hearty yet elegant chowder combines tender chunks of sweet lobster meat with the natural sweetness of fresh corn, all swimming in a velvety base of rich cream and fragrant thyme. Balanced by a savory blend of sautéed vegetables, russet potatoes, and a hint of optional smoked paprika, this dish delivers a harmonious medley of textures and tastes, making it an unforgettable crowd-pleaser. Ready in just under an hour, this creamy seafood chowder is perfect for weeknight dinners or special occasions, served warm with crusty bread or oyster crackers for the ultimate pairing. Whether you're celebrating summer's bounty or simply craving a decadent comfort dish, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 Yellow onion, finely diced
- 2 Celery stalk, finely diced
- 1 Carrot, finely diced
- 2 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Seafood or chicken stock
- 1 Russet potato, peeled and diced
- 2 cups Fresh corn kernels (or frozen)
- 1 pound Cooked lobster meat, chopped
- 1.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables, stirring well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the seafood or chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potato to the pot and let it simmer for 10-12 minutes until the potato is tender.
Stir in the corn kernels and cooked lobster meat. Let them heat through for another 5 minutes.
Reduce the heat to low and slowly stir in the heavy cream. Add the thyme leaves, salt, pepper, and smoked paprika (if using). Let the chowder simmer gently for 5 minutes, being careful not to let it boil.
Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 8435 mg | 367% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 39.1 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3862 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
