Lobster and Roasted Corn Chowder Recipe

Name: Lobster and Roasted Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each lobsters live; 4 strips bacon fine dice; 1/2 medium onions fine dice; 1/4 medium green bell peppers fine dice; 1/4 medium sweet red bell peppers fine dice; 1/4 medium sweet yellow bell peppers fine dice; 1/4 small jalapeno pepper fine dice; 1/2 stalk celery fine dice; 1/2 medium carrots fine dice; 1/2 cup green chili peppers, canned diced; 1/4 pound butter, unsalted; 1/2 cup flour, all-purpose; 6 cups lobster stock; 1 tablespoon tomato paste; 1 cup corn cut off the cob; 1 cup creamed corn; 1 small ham hock; 2 medium russet potatoes peeled and cut into chunks; 1 bunch cilantro fine chop; 2 stalks scallions, spring or green onions fine bias cut; 2 cups heavy whipping cream; 1 teaspoon seasonings southwestern; 1/2 lemon juice; 1 x salt and black pepper to taste

Servings: persons

1 each lobsters live
4 strips bacon fine dice
1/2 medium onions fine dice
1/4 medium green bell peppers fine dice
1/4 medium sweet red bell peppers fine dice
1/4 medium sweet yellow bell peppers fine dice
1/4 small jalapeno pepper fine dice
1/2 stalk celery fine dice
1/2 medium carrots fine dice
1/2 cup green chili peppers, canned diced
1/4 pound butter, unsalted
1/2 cup flour, all-purpose
6 cups lobster stock
1 tablespoon tomato paste
1 cup corn cut off the cob
1 cup creamed corn
1 small ham hock
2 medium russet potatoes peeled and cut into chunks
1 bunch cilantro fine chop
2 stalks scallions, spring or green onions fine bias cut
2 cups heavy whipping cream
1 teaspoon seasonings southwestern
1/2 lemon juice
1 x salt and black pepper to taste

1
Steam lobster 17 minutes, let cool and remove from shell.
2
Save shells to make lobster stock if desired.
3
Saute bacon until crispy in sauce or small stock pot .
4
Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cup ook until soft.
5
Add: tomato paste and green chilies.
6
Add: lobster base, if that is your choice over stock.
7
Cook 3 mintues stirring constantly over medium heat.
8
Add: 1/2 of the unsalted butter and cook until melted.
9
Add: flour and cup ook 3 more minutes.
10
Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder.
11
Add: cream style corn; sout hwestern seasoning and smoked hamhocks.
12
Add: stock or water, if using base.
13
Cook for 1/2 hour keeping at a slow boil, stirring constantly.
14
Add: potatoes an d cook for another 15 minutes.
15
If too thick add more stock or water to desired consistency.
16
Add: green onions; cilantro and lemon juice.
17
Slowly Whisk in cream and the remaining butter until melted.
18
Season with salt and black pepper to taste.

1227

kcal

Calories

102

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.
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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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 1 each lobsters live, 4 strips bacon fine dice, 1/2 medium onions fine dice, 1/4 medium green bell peppers fine dice, and more.

Yes, Lobster and Roasted 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 Roasted Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions