Recipe courtesy of Gourmet Magazine

Southwestern Corn and Lobster Chowder Post

  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: about 5 cups
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1 small onion, chopped

2 tablespoons unsalted butter

1 1/2 cups fresh corn (from about 3 ears)

1 tablespoon sugar

2 cups chicken broth

1/4 cup prepared tomato salsa

1 pound cooked lobster meat (about 2 cups), chopped coarse

1/2 cup heavy cream

1/4 cup finely chopped fresh basil leaves

1 fresh jalapeno chili, seeded and minced

Lime wedges


  1. In a 4-quart kettle cook onion in butter over moderate heat, stirring occasionally, until softened. Add corn and sugar and cook, stirring occasionally, for 3 minutes. Add broth and simmer, stirring occasionally for 5 minutes, or until corn is just tender. Add salsa and simmer, covered for 5 minutes. Add the remaining ingredients and cook, uncovered, over moderately high heat until just heated through. Season chowder with salt and pepper and serve with lime wedges.

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