Go Back
Creamy Lobster Corn Chowder.final presentation

Creamy Lobster Corn Chowder

This creamy lobster corn chowder combines tender lobster, sweet corn, Yukon Gold potatoes, celery, onion, herbs, and a rich cream broth. Naturally thickened with mashed potatoes and corn, it is a cozy seafood chowder that stays creamy and comforting without feeling overly heavy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 persons
Course: Main Course, Soup
Cuisine: American, New England-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fully cooked lobster meat, cut into generous bite-size pieces
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, finely minced
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 2 cups sweet corn kernels, fresh or frozen
  • 2 1/2 cups low-sodium seafood stock or chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • Salt, only if needed
  • 2 tbsp fresh parsley, chopped and divided
  • Crackers or crusty bread, for serving

Equipment

  • Large heavy pot or Dutch oven
  • Wooden spoon or silicone spatula
  • Potato masher or sturdy spoon
  • knife and cutting board
  • ladle

Method
 

  1. Melt the butter in a large heavy pot over medium heat. Add the onion and celery and cook for 4 to 5 minutes until softened without browning.
  2. Stir in the minced garlic and cook for 20 to 30 seconds, just until fragrant.
  3. Add the potatoes, corn, seafood stock, thyme, Old Bay, smoked paprika, and black pepper. Bring to a gentle simmer and cook for 15 to 18 minutes, until the potatoes are completely fork-tender.
  4. Mash about 3/4 cup of the potatoes and corn against the side of the pot, then stir them back into the broth. Leave plenty of whole potato pieces and corn kernels for texture.
  5. Reduce the heat to low. Stir in the heavy cream and whole milk. Warm gently for 3 to 4 minutes until the lobster chowder is creamy and steaming. Do not let it boil hard.
  6. Gently fold in the cooked lobster and warm for only 1 to 2 minutes. Keeping this step brief helps the lobster stay tender and sweet.
  7. Remove from the heat and stir in 1 tablespoon parsley. Taste before adding salt since the seafood stock and Old Bay may already provide enough seasoning.
  8. Ladle the creamy lobster corn chowder into bowls, making sure each serving gets plenty of lobster, potatoes, and sweet corn. Finish with the remaining parsley and serve with crackers or crusty bread.

Notes

Cook the onion and celery until softened without browning so the chowder keeps a delicate flavor.
Mash only part of the potatoes and corn to naturally thicken the chowder while leaving plenty of texture.
Keep the heat low after adding the cream and milk and avoid a hard boil.
Add the cooked lobster near the end and warm it only briefly so it stays tender and sweet.
Taste before adding salt because the seafood stock and Old Bay seasoning may already provide enough seasoning.
Serve warm with crackers or crusty bread.