Creamy Lobster and Corn Chowder: The Ultimate Rich and Comforting Seafood Soup
Rich and creamy lobster chowder with tender lobster meat, sweet corn, Yukon Gold potatoes, and garlic toast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb cooked lobster meat, cut into large chunks
4 tbsp unsalted butter, divided
1 small yellow onion, finely diced
2 garlic cloves, minced
2 medium Yukon Gold potatoes, peeled and diced
2 cups sweet corn kernels
2 cups seafood or lobster stock
1 1/2 cups heavy cream
1/2 cup whole milk
1/2 tsp smoked paprika
1/4 tsp cayenne pepper, optional
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
2 tbsp fresh chives, finely chopped
4 thick slices rustic bread
1 garlic clove, for rubbing the toast
Instructions
1. Melt 2 tbsp butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened.
3. Stir in paprika and thyme.
4. Add potatoes, corn, and stock. Simmer 12–15 minutes until potatoes are tender.
5. Stir in heavy cream and milk. Simmer gently for 5 minutes.
6. Mash a few potatoes to thicken the chowder.
7. Fold in lobster and heat 2–3 minutes.
8. Season with salt, pepper, cayenne, and chives.
9. Melt remaining butter and brush over bread.
10. Toast until golden, then rub with garlic.
11. Serve chowder hot with garlic toast.
Notes
Add cooked lobster at the end to keep it tender.
Avoid boiling after adding cream and milk.
Mash a few potatoes for a naturally thicker broth.
Taste before adding salt.
Garnish with fresh chives and extra butter if desired.
Refrigerate leftovers in an airtight container for 3–4 days.
Find it online: https://elitesrecipes.com/creamy-lobster-and-corn-chowder/