Lobster Corn Chowder

  • Author: Dan
  • 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


  1. 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.
  2. 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.
  3. While the stock is cooking, add the olive oil to a second pot over medium heat.
  4. Add the onions, celery, corn, potatoes, salt and pepper and cook, stirring often, until the stock is done.
  5. 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.
  6. Stir and cook another 15 minutes until the potatoes soften and then add in the last 1/4 cup of sherry at the end.
  7. 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.
  8. Garnish with fresh chopped parsley.
  • Category: soup
  • Method: stove top
  • Cuisine: American