Roasted Corn and Lobster Chowder Recipe

Name: Roasted Corn and Lobster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn); 2 tablespoons unsalted butter; 1 large onion, peeled and diced (about 1 cup); 2 celery stalks, diced; 1 leek, split, cleaned, and diced; 1 large sweet red pepper, diced; 2 to 3 jalapeno peppers seeded and diced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 vanilla bean, split and seeds scraped out; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 2 quarts hot chicken stock; 1 (2 pound) lobster, tail hacked into sections, claws cracked, body tied in cheesecloth; 1/2 cup creme fraiche

Servings: persons

4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn)
2 tablespoons unsalted butter
1 large onion, peeled and diced (about 1 cup)
2 celery stalks, diced
1 leek, split, cleaned, and diced
1 large sweet red pepper, diced
2 to 3 jalapeno peppers seeded and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 vanilla bean, split and seeds scraped out
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 quarts hot chicken stock
1 (2 pound) lobster, tail hacked into sections, claws cracked, body tied in cheesecloth
1/2 cup creme fraiche

1
Cut the roasted corn off of their cobs, reserving the corn to add later.
2
Melt the butter in a large, heavy bottomed soup pot.
3
Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned.
4
Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors.
5
Add the chicken stock and bring to a boil.
6
Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth.
7
Cook 40 to 45 minutes, remove the cobs and the lobster body.
8
Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche.
9
Serve immediately.

1001

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.

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 15 ingredients. The key ingredients include: 4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn), 2 tablespoons unsalted butter, 1 large onion, peeled and diced (about 1 cup), 2 celery stalks, diced, and more.

Yes, Roasted 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!

Roasted Corn and Lobster Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions