Lobster and Corn Chowder
Dive into a bowl of pure comfort with this creamy and decadent Lobster and Corn Chowder, a seafood lover's dream that brings the flavors of the coast to your table. This hearty chowder combines tender chunks of sweet lobster meat with juicy corn kernels, creamy potatoes, and a savory base infused with smoky bacon and aromatic herbs like thyme and bay leaf. The rich combination of heavy cream and milk creates a velvety texture, while a garnish of crispy bacon, paprika, and fresh parsley adds layers of flavor and visual appeal. Ready in just an hour, this elegant yet approachable recipe is the perfect way to elevate weeknight dinners or impress guests with a luxurious appetizer or main dish. Whether you're savoring it bowl by bowl or pairing it with crusty bread, this Lobster and Corn Chowder recipe is guaranteed to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked lobster meat, chopped
- 2 cups Corn kernels (fresh, frozen, or canned)
- 2 medium Russet potatoes, peeled and diced
- 3 tablespoons Unsalted butter
- 4 slices Bacon, diced
- 1 medium Yellow onion, finely chopped
- 2 Celery stalks, finely chopped
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Seafood stock or chicken stock
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Add the butter to the rendered bacon fat in the pot and melt over medium heat. Stir in the chopped onion and celery, cooking until softened, about 5 minutes.
Add minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir well. Cook the flour for 2 minutes to remove the raw taste, stirring constantly.
Gradually pour in the seafood stock while stirring to prevent lumps. Add the diced potatoes, corn, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the chopped lobster meat, heavy cream, and milk. Simmer gently for an additional 5 minutes, but do not let the mixture boil.
Taste the chowder and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with crispy bacon, a sprinkle of paprika, and fresh parsley if desired.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 8128 mg | 353% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 48.6 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 874 mg | 67% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5722 mg | 122% | |
*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.
