Corn And Lobster Chowder Recipe

Name: Corn And Lobster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb thick slab bacon (rind removed); 1 tablespoon unsalted butter; 2 cups diced onions (1/4-inch); 2 tablespoons all-purpose flour; 4 cups chicken broth; 2 bay leaves; 1 teaspoon sweet paprika; 2 russet potatoes, peeled and cut into 1/4-inch dice; 3 sprigs fresh thyme; 1 cup half-and-half; 3 cups cooked fresh corn kernels; 1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice; 4 scallions, very thinly sliced; salt and black pepper, to taste; 2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen); 1/4 cup flat leaf parsley

Servings: persons

1/4 lb thick slab bacon (rind removed)
1 tablespoon unsalted butter
2 cups diced onions (1/4-inch)
2 tablespoons all-purpose flour
4 cups chicken broth
2 bay leaves
1 teaspoon sweet paprika
2 russet potatoes, peeled and cut into 1/4-inch dice
3 sprigs fresh thyme
1 cup half-and-half
3 cups cooked fresh corn kernels
1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice
4 scallions, very thinly sliced
salt and black pepper, to taste
2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen)
1/4 cup flat leaf parsley

1
Cut bacon into small dice and place in a large pot over low heat.
2
Cook, stirring, to render the fat, 5 to 7 minutes.
3
Add butter and let it melt.
4
Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
5
Add flour; cook, stirring, for 1 minute longer.
6
Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
7
Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
8
Add half-and-half, corn, peppers, and scallions; cook 10 minutes.
9
Season with the salt and pepper.
10
Add lobster and parsley just before serving hot.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 lb thick slab bacon (rind removed), 1 tablespoon unsalted butter, 2 cups diced onions (1/4-inch), 2 tablespoons all-purpose flour, and more.

Yes, Corn And Lobster Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn And Lobster Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions