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Lobster Corn Chowder Recipe

Lobster Corn Chowder

Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Cooking for a Crowd

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 1-10 of 78

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  • on January 31, 2012

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    Wow. What really makes this such a wonderful chowder is the process of making the stock with the lobster shells themselves and bare corn cobs. Amazing. I also wanted to recommend a few ad-ins as I'm a lover of complex flavors. Try adding a bunch of kale, garbonzo beans, and plenty of fresh garlic while making the potato saute. I also added about a half cup of fresh Rosemary as I grow it year round. UNBELIEVABLE with fresh rosemary! : Thanks!!!

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  • on January 11, 2012

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    Oh my! This is as good as the other reviews say it is! It is pricey but perfect for a special occasion. The first time I made it I prepped as I went and it took me longer and was a bit more confusing than when I prepped everything ahead of time. A couple reviews said to cut down the cream sherry...I think it's perfect just as the recipe calls for and I'm not big on cooking with wine or liquors. This will be my 'go to' recipe when I want to impress my guests!

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  • on January 04, 2012

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    Oh yes. This is a great chowder! I didn't have enough lobster on hand, and it was still great. I just used three lobster tails, was fine. My cardiologist would disagree, wow lots of fat, but very very good!

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  • on January 02, 2012

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    This soup is amazing! It takes some time to make but it is well worth it. I would recommend it to anyone.

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  • on January 01, 2012

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    Yum! Used lobster tails and shrimp. It was amazing. The last splash of sherry was totally not needed. It would have been just fine without it.

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  • on December 30, 2011

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    Delicious! My husband said it was the best soup I have ever made! I had to use 3 oz lobster tails, so bought 2 lbs which yielded 3 cups of meat, perfect amount! Expensive but worth it! Followed recipe but did add red onion and cut down on yellow and added some garlic! Will make again for sure!

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  • on December 02, 2011

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    My son and I made this as an appetizer for Thanksgiving. It was easy and had great flavor, however, next time I will cook the potatoes in the stock prior to adding the milk and cream, so they can soften properly.

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  • on November 22, 2011

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    I will let you know
    Thanks
    Ada

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  • on October 30, 2011

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    This was the best chowder I have ever had! Luckily, I was able to get frozen lobster tails on sale for $5 a piece so I bought 6 of them and it was PLENTY of meat. The only things I changed about the recipe was leaving out the last 1/4 cup of sherry (a lot of other reviewers suggested that, I used russet potatoes instead of the yukon gold because I had them on hand, and I used canned summer corn because corn on the cob is out of season here in NJ. The chowder still came out absolutely delicious. There are a lot of steps but it was very easy to follow and it's well worth the time. I can't wait to make this again for family on a special occasion or holiday. Thank you Ina!

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  • on October 06, 2011

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    Yummy! I live in the FL Keys, so snorkeled for my lobster today. We have the spiny lobsters here, so only the tail meat is used. I do make stock out of the bodies, but that is another recipe! I used 6 legal sized tails for this recipe. That is plenty of lobster in the soup. The creme sherry is very distinctive; both the flavor and aroma in the soup is wonderful. Some suggest further thickening the soup, but with temps in the low 80's still, I think this broth was fine. Thanks Ina!

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