Lobster and Corn Chowder

Lobster and Corn Chowder! Delicious and flavorful lobster and corn chowder with bacon, onions, carrots, celery, potatoes and more!

Sometimes plans change. Originally we were going to enjoy some lobster rolls with friends but we are still social distancing. We’ve stopped going to the pool here. It’s super crowded and there might have been a baby and dirty diaper incident. Anyway, that’s just what I interpreted from an email that went out to everyone. We actually haven’t been to the pool in over a month. I’m running out of ideas of things to do with the kids but am thankful that we can easily search for things to do in the area online. Seriously, what did we do before the internet?

Lobster and Corn Chowder

I had frozen Maine Lobster Meat in my freezer and we wanted soup so this Lobster and Corn Chowder happened. This was honestly something I threw together and so many of you have asked for the recipe so here it is.

Do I recommend the frozen Maine lobster meat? Yes, absolutely. Many of you watched me cook and prepare the live lobsters I received and although I’m glad I know how to do that now, receiving and using frozen Maine Lobster Meat is much easier.

Print Recipe

Lobster and Corn Chowder

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main or Side Dish

Cuisine: American

Keyword: lobster, lobster and corn chowder, lobster chowder, seafood, seafood chowder

Servings: 4

Ingredients

• 5 strips thick-cut bacon chopped, or cut into pieces
• 1 small onion peeled and chopped
• 2 small to medium sized carrots peeled and diced 
• 2 stalks celery diced
• 2 to 3 cloves garlic minced
• 4 cups (1 quart) chicken broth* + more if needed
• 1 cup heavy cream
• 2 cups yellow corn kernels fresh or frozen
• 2 large potatoes  peeled and diced; we used Russet
• 1 lb. Lobster meat cooked; defrosted if frozen
• kosher salt and pepper to taste
• 2 tablespoons salted butter melted, optional
• chives or parsley finely diced

Instructions

• Sauté bacon in large pot over medium heat until crisp, about 5 to 8 minutes. Transfer cooked bacon to a paper towel lined plate. If you are concerned with the amount of bacon fat in your pot, pour off and discard all but 2 to 3 tablespoons of the bacon drippings from the pot. 
• Add in the onions, carrots and celery to pot; sauté for about 5 minutes. Add garlic and sauté for another minute or two. Pour in the chicken broth, heavy cream, corn and potatoes. Mix together and bring to a boil and then reduce to low and let simmer for about 10 minutes.
• After 10 minutes, add in the cooked lobster and the bacon (reserve some to garnish at the end if you'd like) and let cook/simmer for another 10 minutes. Stir, taste, season with salt and pepper. If you feel like your soup needs to be thicker, you can mix in 2 tablespoons of all-purpose flour, or use a cornstarch slurry**. (See note below) We didn't need this but you can certainly do this to thicken. Mix into the chowder and let simmer for another few minutes.
• Ladle chowder into bowls. Garnish each serving with more lobster pieces if desired (If you do this, I highly recommend drizzling the some melted butter over the lobster) bacon bits, and chives or parsley and serve! Enjoy!

Notes

To cut down on prep time, use cooked lobster meat, available in some fish markets, supermarkets and online. 

*You can also use fish stock, seafood broth or fish broth. 

**Remove a few tablespoons of the soup from the pot and add in the flour or cornstarch. Mix together until dissolved and smooth and then mix back into the soup. 

Recipe inspired by this one from Epicurious and this Salmon Chowder from Salt and Lavender.