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!
Scale
Ingredients
- 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
Instructions
- 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
