This luscious Lobster Chowder combines tender chunks of lobster meat with velvety cream, sweet corn, and simmered vegetables in a savory seafood broth. It’s a cozy, elevated starter or main dish that’s surprisingly simple to make—and ideal when you want a restaurant-quality meal at home.
Perfect for chilly evenings, holidays, or when you simply want to impress with a seafood classic, this chowder blends elegance with homestyle flavor. And because you can use pre-cooked lobster, it comes together quickly—and still tastes indulgent.
Why You’ll Love This Recipe
- Rich and creamy yet light enough for a first course
- Chunks of real lobster elevate it from ordinary chowder
- Sweet corn and aromatic vegetables add balance
- Easily made with store-bought lobster to save time
- Perfect for entertaining or family dinners
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cups fish or seafood stock
- 1 cup heavy cream
- 1 pound cooked lobster meat, chopped
- 1 cup corn kernels (fresh or frozen)
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Cutting board and sharp knife
Step-by-Step Instructions
1. Sauté the Aromatics
Melt the butter over medium heat in your pot. Add finely chopped onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally until the vegetables soften and become aromatic.
2. Add the Stock
Pour in the seafood or fish stock. Bring the mixture to a gentle simmer—not a full boil. Simmering helps meld flavors without overcooking the lobster later.
3. Corn and Seasonings
Stir in the corn kernels and dried thyme. Season with salt and pepper to taste. The corn adds sweet, crisp bites that balance the richness of the cream and lobster.
4. Add Cream and Lobster
Reduce heat to low. Stir in the heavy cream and chopped lobster meat, folding gently to distribute the lobster evenly.
5. Simmer Briefly
Let the chowder simmer for about 10 minutes on low, just until heated through and slightly thickened. Avoid boiling—creamy chowder can separate if boiled too vigorously.
6. Serve and Garnish
Taste and adjust seasoning. Ladle into bowls and garnish with freshly chopped chives for color and flavor. Serve immediately while hot.
Pro Tips & Recipe Variations
- Use cooked lobster meat for convenience—but fresh-caught or steamed lobster adds even more flavor.
- For thicker chowder, whisk a spoonful of cornstarch slurry into cold cream before adding.
- Add bacon or pancetta crisped and sprinkled on top for smoky crunch.
- Vegetarian seafood stock can be replaced with low-sodium chicken or vegetable broth—flavor will be gentler.
- Spicy variation: Stir in a pinch of cayenne pepper or chopped jalapeño during simmering.
Suggested Pairings
- Serve with crusty bread, oyster crackers, or warm rolls.
- Pair with a light summer salad, like arugula with lemon vinaigrette.
- A chilled glass of dry white wine (Chardonnay or Sauvignon Blanc) complements the seafood flavors nicely.
Frequently Asked Questions
Can I prepare this chowder ahead of time?
Yes—make it up to a day ahead and refrigerate. Reheat gently before serving, adding a splash of stock or cream if needed to restore richness.
Can I freeze leftovers?
Cream-based soups don’t always freeze well—they can separate. If you freeze any leftovers, add a bit more cream or broth, blend gently, and reheat carefully.
What if I can’t find seafood stock?
You can use chicken stock or simply dissolve a lobster or clam bouillon cube in water to approximate seafood flavor.
Is this chowder suitable for special diets?
You can make a lighter version using half-and-half instead of heavy cream. For gluten-free, ensure your stock and any cornstarch or thickener are certified gluten-free.
Final Thoughts
This Lobster Chowder is a standout when you want something indulgent yet easy to prepare. With real lobster, sweet vegetables, and creamy richness, it’s luxurious enough for guests but accessible enough for weeknight cooking.
Whether you’re craving seafood comfort or aiming to impress with minimal fuss, this recipe delivers warmth, flavor, and elegance in every spoonful.
The Goods
Lobster Chowder
We appreciate you taking the time to rate!
Recipes
- 2 tablespoons butter
- 1 onion finely chopped
- 2 stalks celery diced
- 2 carrots diced
- 3 cups fish or seafood stock
- 1 cup heavy cream
- 1 pound cooked lobster meat chopped
- 1 cup corn kernels fresh or frozen
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh chives chopped (for garnish)
Instructions
Sauté the Aromatics
- Melt the butter over medium heat in your pot. Add finely chopped onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally until the vegetables soften and become aromatic.
Add the Stock
- Pour in the seafood or fish stock. Bring the mixture to a gentle simmer—not a full boil. Simmering helps meld flavors without overcooking the lobster later.
Corn and Seasonings
- Stir in the corn kernels and dried thyme. Season with salt and pepper to taste. The corn adds sweet, crisp bites that balance the richness of the cream and lobster.
Add Cream and Lobster
- Reduce heat to low. Stir in the heavy cream and chopped lobster meat, folding gently to distribute the lobster evenly.
Simmer Briefly
- Let the chowder simmer for about 10 minutes on low, just until heated through and slightly thickened. Avoid boiling—creamy chowder can separate if boiled too vigorously.
Serve and Garnish
- Taste and adjust seasoning. Ladle into bowls and garnish with freshly chopped chives for color and flavor. Serve immediately while hot.
Leave a Reply