This Lobster Corn Chowder gives total summer vibes! A loaded chowder with a light but creamy broth, flavored with sherry wine. Loaded with sweet lobster meat and fresh corn, you’ll want to dive right in!
Pair this cozy chowder with a crisp champagne cocktail like this Aperol Spritz! Champs not your thing? A refreshing Gin Cocktail would also be delicious!
A Comforting Lobster Chowder For All Seasons
Nice, warm summer say…a few buckets of ice cold beer on the deck…and this Lobster Corn Chowder.
This chowder isn’t one of my quick dinners that I like to make, like for instance our Beefy Tomato Soup recipe, but it’s definitely worth it.
When lobster goes on sale for $6.99 a pound at our grocery store we stock up like crazy at my house. Besides just eating lobster steamed with tons of butter and lemon there’s so many recipes that call for lobster but we don’t get to make them all the time.
The recipe for this chowder is adapted from an Ina Garten recipe and we love it so much we’ve been making it for years.
How Do You Make Lobster Chowder?
First, you’re going to need two big pots. One to make the lobster stock and another for assembling the chowder. Start cooking up a couple of large onions in butter in the first pot until they soften and start to turn translucent.
Next you need to start shelling the meat from the lobsters – not my favorite part but it only takes about 15 minutes to get through 3 lobsters once you get the hang of it!
Put all the lobster meat into a bowl and put all the shells in the stock pot with the butter and onions. Add in a bay leaf, sherry, whole milk, heavy cream and white wine and then simmer for a half an hour.
This is what will become the lobster stock for the chowder.
While you’re waiting for the stock to cook, get the other pot heating up over medium heat and add in more onions, celery, diced potatoes and corn.
Fresh corn is always the best if you have it but frozen that’s totally fine too.
Once the lobster stock is ready, place a strainer over the pot with the potatoes and corn and strain the lobster stock right in. Let the chowder cook for 15-20 minutes until the potatoes soften, then add in the lobster meat that you’ve chopped into big chunks.
How good does that look? If you’re a lobster fan – you’ve got to make this lobster corn chowder. This chowder recipe is also awesome to make for company!
You can even make it ahead of time and then just heat it up when it’s time to eat. They will be happy friends, I guarantee it!
Looking For More Soup Recipes?
- Homemade Turkey Soup
- Summer Grilled Chicken & Corn Soup
- Cheeseburger & Fries Chowder
- Crab Cake Chowder
Lobster Corn Chowder
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
This decadent lobster chowder recipe is like tasting summer in a bowl! But you can make this chowder in the winter time, too – just use frozen corn!
- 3 1 1/2 lb. steamed whole lobsters, meat removed and shells reserved
For the Stock
- 6 tablespoons butter
- 3 cups chopped yellow onion
- 1/4 cup cream sherry
- 1 cup white wine
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon paprika
- 1 bay leaf
For the Soup
- 1 tablespoon olive oil
- 1 1/2 cups yellow onion, diced
- 3 cups diced white or yellow potatoes, skin on
- 2 cups celery, diced
- 3 cups frozen corn (if using fresh corn you’ll need 3 ears)
- 1 tablespoon kosher salt
- 1/2 tablespoon fresh ground black pepper
- 1/4 cup cream sherry
- fresh parsley for garnish
- Start making the stock by melting the butter in one of the pots over medium heat. Add the onions and cook for 5 minutes until softened.
- Place in all of the lobster shells, then pour in the wine, milk, cream and sherry, paprika and bay leaf. Stir and simmer on low for 30 minutes.
- While the stock is cooking, add the olive oil to a second pot over medium heat.
- Add the onions, celery, corn, potatoes, salt and pepper and cook, stirring often, until the stock is done.
- Place a large colander over the pot with the potatoes. Strain the broth from the stock pot into the colander over the potato and onion mixture.
- Stir and cook another 15 minutes until the potatoes soften and then add in the last 1/4 cup of sherry at the end.
- Cut the lobster meat into large pieces and then add it to the chowder. Stir and let simmer for 5 minutes, just until the lobster warms up and then serve.
- Garnish with fresh chopped parsley.
- Category: soup
- Method: stove top
- Cuisine: American
Keywords: lobster chowder, chowder recipe, corn chowder recipe, soup recipe, lobster recipes
Made this tonight using lobster tails. Followed closely substituting regular sherry for cream sherry (used half the amount, too). It was delicious, rich and deeply flavored. Thanks for sharing.
Thanks for commenting Tim – I love hearing recipe feedback! Glad you liked it!
Gorgeous corn chowder!! Pinned :)
Thanks Marla! Let me know if you try it out!
What is cream sherry please?
Julie, cream sherry just has a slightly different flavor than regular sherry. If you have regular sherry it’ll work just fine! But you can buy cream sherry in your regular liquor store.
Holy Crackers! Whipped this up for my hubby’s birthday today! Wow, this is great chowder! Halved the recipe as there is just the two of us. Num Num!
Thanks for letting me know Dianne! I’m glad you both liked it – happy birthday to your husband!
Great recipe! Can I freeze it?
Thanks Misty! I’m not a big fan of freezing cream-based soups, but you can certainly try it out and see if it works for you!
Creme based soups, especially those with potato in them can be a challenge to freeze with much success, but here is where I have gotten the best results… First, never use russet potatoes as they just turn to mush… This recipe calls for Yukon gold which are fine, I substituted with red potatoes as this is what I had on hand, but they have similar qualities and hold up better. Then freeze in a Ziploc bag making sure to displace as much air as possible or put the soup in vacuum sealer bags, freeze over night and then vacuum under pressure. This is the most important part, when getting ready to eat take the soup out and put it in the fridge until it is fully defrosted (store for up to 3 months), once the soup is fully defrosted put it in a small pan and warm it up very slowly… It will not be as quite as good as unfrozen, but very very close…
Thanks for that information!
Can you make this soup one day prior?
Yes Karen, you definitely can!
Awesome recipe!! I made it twice and my husband loves it! He goes back for seconds and compliments me about the soup! Permanent addition to our dinner menu. Thanks alot
Gabby, thank you for writing in! I love hearing all the feedback, glad you and your husband are enjoying the chowder!
What type of white wine is best to use?
The best answer to this is something that you like to drink! I would say something more on the dryer side like a pinot grigio, sauvignon blanc or a chardonnay.
Hi. Is it ok to make the chowder two days in advance? Does it get better as it sits? Should I wait to put the lobster in?
You can make it 2 days in advance but I wouldn’t go more than that. You can add the lobster in to the chowder, it gives it better flavor!
Loved this! I also halved the sherry, added carrots, fresh thyme and chives. And I added the small bits of lobster but decided to keep the bigger chunks to add to each bowl to ensure every bowls gets an equal amount of lobster. I also halved the heavy cream and replaced with seafood broth.
It has a little heat to it and the flavor…wow! Complex and delicious!