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Lobster Corn Chowder

Lobster corn chowder simmers potatoes and corn in a creamy seafood-stock base, then gently cooks lobster until opaque and it reaches 145°F. Crisp bacon and fresh chives add a savory finish to each bowl.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 2 tablespoons unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium seafood stock
  • 1 pound Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 cups corn kernels fresh or frozen
  • 0.5 teaspoon dried thyme
  • 1 bay leaf
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 cup heavy cream
  • 12 ounces lobster meat raw, cut into 1-inch pieces
  • 2 tablespoons fresh chives chopped

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Cook the bacon in a 5-quart Dutch oven over medium heat until crisp, 6 to 8 minutes.
  2. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the seafood stock until smooth.
  7. Stir in the potatoes, corn, thyme, bay leaf, salt, and pepper.
  8. Bring to a simmer and cook uncovered until the potatoes are tender, 12 to 15 minutes.
  9. Stir in the heavy cream.
  10. Add the lobster and cook gently over medium-low heat until opaque and it reaches 145°F, about 3 to 5 minutes; do not let the chowder boil.
  11. Remove the bay leaf and stir in the bacon.
  12. Ladle the chowder into bowls and garnish with the chives.

Notes

For the best texture, keep the chowder from boiling after adding the cream and lobster. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream may separate. For a gluten-free variation, use a 1:1 gluten-free flour blend.