Lobster and Corn Chowder Recipe

Name: Lobster and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup unsalted butter; 2 cups well rinsed and finely chopped leeks (white part only); 1 1/3 cups finely chopped celery; 2/3 cup finely chopped yellow onions; 2/3 cup finely chopped red bell peppers; 2/3 cup finely chopped yellow bell peppers; 2/3 cup finely chopped green bell peppers; 1/2 cup chopped green onions; Reserved corn kernels from Lobster-Corn Stock recipe; 2/3 cup peeled, seeded, and finely chopped tomatoes; 1 teaspoon minced garlic; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon Essence, recipe follows; 1/3 teaspoon crushed red pepper flakes; 1 cup all-purpose flour; 1/3 cup brandy; Lobster-corn stock, recipe follows; 1/3 teaspoon cayenne; 1 pound Idaho potatoes, peeled and diced; 1 2/3 cups heavy cream; Reserved lobster meat, from Lobster-Corn Stock recipe; 1/3 cup assorted fresh soft herbs, such as parsley, chervil, basil, and chives; 1/3 pound bacon, cooked until crisp, drained, and crumbled; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper

Servings: persons

2/3 cup unsalted butter
2 cups well rinsed and finely chopped leeks (white part only)
1 1/3 cups finely chopped celery
2/3 cup finely chopped yellow onions
2/3 cup finely chopped red bell peppers
2/3 cup finely chopped yellow bell peppers
2/3 cup finely chopped green bell peppers
1/2 cup chopped green onions
Reserved corn kernels from Lobster-Corn Stock recipe
2/3 cup peeled, seeded, and finely chopped tomatoes
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
1/3 teaspoon crushed red pepper flakes
1 cup all-purpose flour
1/3 cup brandy
Lobster-corn stock, recipe follows
1/3 teaspoon cayenne
1 pound Idaho potatoes, peeled and diced
1 2/3 cups heavy cream
Reserved lobster meat, from Lobster-Corn Stock recipe
1/3 cup assorted fresh soft herbs, such as parsley, chervil, basil, and chives
1/3 pound bacon, cooked until crisp, drained, and crumbled
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
3 (1 1/4-pound) lobsters
2 ears yellow corn
1/8 cup vegetable oil
2 ribs celery, quartered
2 tomatoes, coarsely chopped
1 yellow onions, peeled and quartered
1 carrot, peeled and coarsely chopped
1 small bulb fennel, cut in 1/2
1 head garlic, cut in 1/2 horizontally
2 sprigs fresh thyme
1/2 tablespoon salt
1/2 teaspoon freshly ground black pepper

1
["In a very large pot, melt the butter over medium heat.", "Add the leeks, celery, bell peppers, and 1/4 cup green onions, and cook, stirring until soft, about 5 minutes.", "Add the corn kernels, tomatoes, garlic, salt, pepper, Essence, and red pepper, and cook, stirring, for 4 minutes.", "Add the flour and cook, stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes.", "Add the brandy and cook, stirring, for 2 minutes.", "Add the lobster stock and cayenne, and stir well to incorporate.", "Bring to a boil, stirring occasionally.", "Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes.", "Add the potatoes, stir well, and simmer until tender, about 16 minutes.", "Add the cream, lobster, remaining 1/4 cup green onions, and assorted herbs, and cook, stirring, for 5 minutes.", "Remove from the heat and stir in the bacon.", "Adjust the seasoning, to taste.", "Ladle into bowls and serve.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1607

kcal

Calories

Fat

160

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 44 ingredients. The key ingredients include: 2/3 cup unsalted butter, 2 cups well rinsed and finely chopped leeks (white part only), 1 1/3 cups finely chopped celery, 2/3 cup finely chopped yellow onions, and more.

Yes, Lobster and Corn 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!

Lobster and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions