Imagine a creamy, rich soup that captures the essence of summer's sweetest corn and the ocean's most decadent seafood in one heavenly bowl. This Lobster and Corn Chowder isn't just a recipe—it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish you can create right in your own kitchen. Get ready to impress your guests and treat yourself to a meal that's both elegant and comforting!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lobsters, cooked and meat removed
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 2 potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the lobsters. If using live lobsters, bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove them from the pot and let them cool. Once cooled, remove the meat from the claws and tails, chop it into bite-sized pieces, and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced potatoes to the pot and stir to combine. Cook for another 5 minutes, allowing the potatoes to soften slightly.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.
- Stir in the corn kernels and cook for an additional 5 minutes, allowing the corn to heat through.
- Reduce the heat to low and stir in the heavy cream. Allow the chowder to simmer gently for another 5 minutes, ensuring it does not boil.
- Finally, fold in the cooked lobster meat. Season the chowder with salt and pepper to taste. Allow it to warm through for a couple of minutes.
- Once heated, remove the chowder from the heat and let it sit for a few minutes to meld the flavors together.
- Serve the lobster and corn chowder hot, garnished with fresh herbs if desired, and enjoy!
Tips
- Fresh is best: If possible, use fresh corn kernels and just-cooked lobster for the most vibrant flavors.
- Don't rush the sautéing: Take your time caramelizing the onions to build a deep, rich flavor foundation.
- Control your heat: When adding cream, keep the temperature low to prevent curdling and maintain a smooth texture.
- Customize your garnish: Try adding fresh chives, parsley, or a sprinkle of paprika for extra visual appeal and flavor.
- Make ahead tip: This chowder tastes even better the next day, so don't hesitate to prepare it in advance.
- Seafood selection: If whole lobsters seem intimidating, pre-cooked lobster meat or even shrimp can be excellent substitutes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
