Lobster Corn Chowder

Total Time:
3 hr 45 min
45 min
2 hr
1 hr

6 servings

  • 3 (1 1/2-pound) cooked lobsters, cracked and split
  • 3 ears corn
  • For the stock:
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup chopped yellow onion
  • 1/4 cup cream sherry
  • 1 teaspoon sweet paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry white wine
  • For the soup:
  • 1 tablespoon good olive oil
  • 1/4 pound bacon, large-diced
  • 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 cups diced celery (3 to 4 stalks)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh chives
  • 1/4 cup cream sherry

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

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4.8 96
Hi Ina, I’m Steve Mancuso, The Wine Snob! I caught this episode while on the treadmill and the stock technique sold me! I seldom follow recipes, but on New Years Eve I followed 2 including Lobster Corn Chowder (courtesy: Ina Garten) and Prime Rib (courtesy: Michael Symon’s book “Carnivore”). My guests were wowed by the food (teenagers & adults). The chowder was fabulous! Everyone had an “OMG, this is wonderful“ moment. I served it again on New Years Day at my in-laws without telling them what it was. Everyone exclaimed “Wow, Lobster”! So I have to strongly disagree with any suggestion that the lobster got lost. I used two 3½ lb. lobsters and simmered the stock for 2 hours. Good recipes often take time. The Wine Snob New Years Eve included plenty of wine. Key menu pairings included: -Cilantro-Pepper Shrimp - Schramsberg Mirabelle Brut Rose & Corvalle 2012 Sauvignon Blanc -Lobster Corn Chowder - Sbragia 2010 Gamble Ranch Chardonnay -Prime Rib - Rudd 2001 Oakville Cabernet Sauvignon item not reviewed by moderator and published
I made this as a special treat for my family when I came to visit from out of state. I used whole cooked crab instead of lobster because of the price, but boiled the shells just as instructed with the corn cobs. It was a sensation and received rave reviews from everyone. Will definitely make this again. item not reviewed by moderator and published
Thank you Ina : ) I watch you all the time < when I am on the treadmill how ironic? > I used this recipe as a guide for some shrimp stock I made a week ago and used " fake crab meat " < white fish > and half and half - My second attempt at sea food soup " chowder " and I am getting there .... cut the potatoes too small so they were falling apart .... might add carrots next time ? Two thumbs up at our house !! item not reviewed by moderator and published
This recipe was amazing and well worth the work that goes into it. I agree with another reviewer that making it over 2 days is a great idea. Lobsters and stock the 1st day and remainder of the chowder the next day. Although we didn't do it, a shortcut would be to have your seafood dept. steam the lobsters for you. We didn't have cream sherry but regular sherry worked just fine. After serving with sourdough bread, we added a few drops of truffle oil which made this "to die for". It would even be great served in bread bowls. Yum. item not reviewed by moderator and published
This was fantastic. Made it over 2 days. Stock 1st day, finished yesterday. My guests loved it. Used the sherry at both steps and everyone loved it. Followed with beef tenderloin steaks and salad. This is definitely a keeper. item not reviewed by moderator and published
Tasty, but......Lobster, like crabmeat, has a very delicate flavor and when you start adding several other ingredients to the mix, the lobster can get lost. This tasted wonderful, but I could not pull the lobster flavor from it. I spent a lot of money and time cooking the lobster and picking it. The stock could have been thicker. This seemed more like a glorified corn chowder. I love Ina's recipes and had hoped to enter this chowder in our office Chili, Chowder, and Chocolate cook-off in December, but I'll have to find a different recipe, I guess. Sorry. item not reviewed by moderator and published
This soul satisfying chowder hits all the right notes. It would definitely be on my last supper list! item not reviewed by moderator and published
This soup is amazingly delicious! Once again Ina's recipe was a HUGE success! item not reviewed by moderator and published
I did not use any sherry or wine for religious reasons but it was amazing !!! Thank you so much for sharing your talent!! item not reviewed by moderator and published
It was very good, but I did tweek it a bit. I made a more healthy version. I cut out the bacon all together. I cut the butter to a half stick. I used 1% milk instead of whole and half and half instead of heavy cream. I thickened it with a little corn starch. I also used red postatoes which are creamier than yellow. I made it easier with a bag of frozen corn and frozen lobster. My family loved it! item not reviewed by moderator and published

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Make It 5 Ways: Seafood