Few dishes feel as indulgent and comforting as a rich bowl of Lobster Chowder—think velvety cream, tender lobster, and sweet corn nestled in a flavorful broth. Inspired by classic American coastal cuisine, this chowder brings a taste of seaside comfort right into your kitchen.
Perfect any time of year—serve it cozy in winter or light and fresh in summer—this recipe is a delightful twist on seafood favorites, sure to impress and satisfy.
Why You’ll Love This Lobster Chowder
- Decadently creamy without being heavy
- High-end feel with minimal effort
- Seasonless warmth—ideal in cold weather or summer nights
- Crowd-pleasing and elegant
- Packed with protein and comfort in every spoonful
Ingredients You’ll Need
Serves 4
- 2 tbsp butter
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cups fish or seafood stock
- 1 cup heavy cream
- 1 lb cooked lobster meat, chopped
- 1 cup corn kernels (fresh or frozen)
- ½ tsp dried thyme
- Salt & pepper, to taste
- Fresh chives, chopped for garnish
Step-by-Step Instruction
1. Sauté the Aromatics
In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Cook 5 minutes until softened and fragrant.
2. Build the Base
Pour in the seafood stock and bring to a gentle simmer.
3. Add Corn & Spices
Stir in the corn and thyme. Season with salt and pepper to taste.
4. Cream & Lobster
Turn heat to low, add heavy cream, then fold in lobster meat. Simmer gently for 10 minutes until chowder thickens and flavors meld.
5. Taste & Serve
Adjust seasoning as needed. Serve hot, garnished with chives for color and sweetness.
Cook’s Tips for a Perfect Chowder
- Use quality seafood stock or homemade lobster broth for the best flavor.
- Use pre-cooked lobster meat to keep cooking quick—great for multitasking meals.
- For extra body, whisk in 1 tbsp flour or cornstarch with the butter to make a simple roux before adding stock.
- Balance freshness: skip frozen corn and substitute with fresh seasonal corn in warmer months.
Serving Suggestions
Ladle this silky chowder into bowls and pair it with warm, crusty bread—or buttery oyster crackers. Add a crisp green salad or corn muffins for a complete, cozy meal.
Seasonless Chowder
Winter: Let the rich creaminess warm you up.
Summer: Keep it lighter with fresh corn and garnish.
Holiday entertaining? Serve in mini tureens or bread bowls for an elegant touch.
Storing & Reheating
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently on the stove with a splash of broth or cream to preserve silkiness.
- Avoid freezing, as the creamy base may separate.
Seafood Comfort You’ll Keep Coming Back To
This Lobster Chowder combines luxury and comfort into one bowl—feels gourmet, but comes together easily. Whether for a quick weeknight upgrade or a celebratory meal, it’s sure to leave everyone asking for seconds.
Lobster Chowder
Ingredients
- 2 tbsp butter
- 1 onion finely chopped
- 2 celery stalks diced
- 2 carrots diced
- 3 cups fish or seafood stock
- 1 cup heavy cream
- 1 lb cooked lobster meat chopped
- 1 cup corn kernels fresh or frozen
- ½ tsp dried thyme
- Salt & pepper to taste
- Fresh chives chopped for garnish
Instructions
Sauté the Aromatics
- In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Cook 5 minutes until softened and fragrant.
Build the Base
- Pour in the seafood stock and bring to a gentle simmer.
Add Corn & Spices
- Stir in the corn and thyme. Season with salt and pepper to taste.
Cream & Lobster
- Turn heat to low, add heavy cream, then fold in lobster meat. Simmer gently for 10 minutes until chowder thickens and flavors meld.
Taste & Serve
- Adjust seasoning as needed. Serve hot, garnished with chives for color and sweetness.
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