Summer in a pot, fresh corn and briny lobster are simmered together to create the ultimate Lobster Corn Chowder. Incredibly easy to make and surprisingly affordable, this flavorful chowder is perfect for entertaining.
I’m back. Again. I know I keep saying this but the ocean keeps calling me. And so….I go. But now, August is here and the new school year is upon us, which means I need to stick around and start getting ready. After a two year break….we’re starting this school thing all over again when my little guy goes off to Kindergarten. It makes my heart ache a whole ton. I can’t believe he’s growing so fast and will be leaving me every morning. 🙁
So, if I can’t be relaxing at the beach stuffing my face with lobster and crab and all things covered in Old Bay seasoning…I’ll bring the beach to my kitchen. Two of my favorite things ever about summer are lobster and freshly shucked corn. Put them together into a big pot with a few other ingredients and you have on amazing Lobster Corn Chowder to wow your friends, family, neighbors, enemies…seriously, this is a chowder to envy.
Every time we go to the grocery store, we have to stop and visit the live lobster tank. Landon loves all things creepy crawly and lobsters are no exception. So, we, finally, bought two to take home and I THOUGHT he’d be thrilled to finally get to see one up close and personal. He wasn’t really that thrilled. In fact, he was horrified. So horrified that right after I took this picture he burst out in tears. Which was fine because that lobster went promptly into the pot. Sorry, little guy. I really am. Life is full of sacrifices. Sorry.
This Lobster Corn Chowder is so incredibly easy to make. It’s very similar to this spicy corn chowder I made a few years ago but with more wow factor. It all starts with the veggies….onion, carrot, celery, garlic….sauteed until softened. Just like this Clam Chowder from awhile back.
Then I remove the corn from the cob and add that to the pot along with a few spices, seafood stock, cream…you know the deal.
Allow your sacrificial lobster to cool enough to handle and then remove the meat by twisting off the tail. I know it’s a little barbaric but….priorities. Cut the tail in half and remove the meat from the shell. Remove the claws and crack open with the back of your knife…..carefully. And, hey, make sure it’s the BACK of the knife blade…not the handle…not the sharp side. Carefully.
Then remove the meat from the claws. Toss into the pot. Give it a stir. Sprinkle with chives.
Ladle your brand new favorite soup of all time (Lobster Corn Chowder, just in case you forgot) into bowls and serve immediately with a light salad and a crisp cocktail. Summer may be coming to a close but that doesn’t mean summer flavors need to go with it. Let’s cling onto the last steamy days with a searing hot pot of chowder. Mmmmmkay? And if you’re in love with lobster like I am you should definitely try out this super frugal Lobster Bisque or this easy Lobster Pasta Salad.
Lobster Corn Chowder
- 2 - 1 1/2 pound live lobsters
- 3 strips bacon, chopped
- 1 large vidalia onion, diced (approximately 1 1/2 cups)
- 3 large celery stalks, diced (approximately 1 cup)
- 1 cup finely diced carrot
- 3 garlic cloves
- 1 1/2 cups fresh sweet corn
- 2 cups baby yukon gold potatoes, sliced in half
- 2 cups half and half
- 1/4 cup marsala wine
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon nutmeg
- kosher salt and fresh ground pepper
- fresh chopped chives
- Bring a large stock pot filled with approximately 4 quarts of water to a boil. Add the lobster to the pot and cover. Cook the lobsters for 15 minutes or until cooked through.
- Remove the lobsters from the pot and allow to cool completely. Reserve the cooking liquid.
- Twist off the tails and crack the claws. Remove the meat from the shells and roughly chop the meat into bite sized pieces. Set aside.
- In a separate pot, cook the bacon over medium heat until crisp.
- Remove the bacon from the pot with a slotted spoon and drain off all but 2 tablespoons of fat.
- Add the onion, celery and carrot to the pot and cook until softened, approximately 5 minutes.
- Stir in the garlic and cook for one minute.
- Add the corn and potato to the onion mixture. Cook for an additional 3-4 minutes.
- Stir in 4 cups of the reserved liquid from the lobster pot and the half and half.
- Bring the mixture to a boil and turn the heat to low.
- Stir in the wine, paprika, cayenne, nutmeg and lobster. Season with salt and pepper, to taste.
- Sprinkle with chopped chives and reserved bacon. Serve immediately.
|Serving Size||1 1/2 cups|
|Amount Per Serving||As Served|
|Calories 222kcal Calories from fat 109|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 6g||30%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|