This flavorful Lobster Chowder is perfect for chilly fall weather but is best served in summer time at the height of the lobster and corn seasons! My lobster chowder is the perfect dish for entertaining guests, special occasions, or just to enjoy this amazing comfort food soup!
Rich and hearty lobster chowder is truly comfort food at its best!
Lobster Chowder Recipe {with Bacon and Roasted Corn}
When you’re looking for a truly amazing way to enjoy your lobster that everyone will love, try making it into this hearty lobster chowder! Tender pieces of cooked lobster are added into a rich and creamy potato chowder that’s loaded with bacon, roasted corn and fresh herb goodness!!
Since my family easily fits into the ‘seafood lover’ category, I enjoy making up this easy chowder whenever we have lobster on hand. Of course fresh lobster is best, but a pair of frozen lobster tails will yield enough lobster meat to make this fabulous ( New England recipe ) lobster corn chowder!
How To Make Lobster Chowder
If you’re cooking from fresh Maine lobster, save the lobster shells and make my tasty lobster stock as the base of this incredible chowder! It elevates the lobster chowder and enhances the lobster flavor for an even more amazing dish! Seafood stock is a good alternate, but I do recommend the extra step if you have the shells.
Once you have your stock ready, start a large stock pot with the first tablespoon of butter over medium high heat. Add the chopped bacon once the butter is melted, and stir to coat the bacon in the butter while it is browning.
Cook the bacon for about two minutes before adding the chopped onion, the bacon doesn’t need to be fully cooked to the point of being crisp. Add the chopped onion and stir into the butter and bacon. Cook for 2 – 3 minutes to soften the onion, or until the onion begins to become translucent or slightly clear in appearance.
When the onion has softened, add the vegetables including carrot, celery and leek. Stir and let them cook for about 2 minutes, then reduce the heat to below medium ( or a medium low heat ) and add the flour. Stir the flour in, until the flour has been incorporated and there are no dry spots of flour. Cover the stock pot and let the vegetables ‘sweat’ for a couple of minutes.
Uncover the pot and add the herbs ( chives, dill and parsley ), lemon juice, white wine and bay leaves. I suggest and prefer a dry white wine like Pinot Grigio. Other great choices are Sauvignon Blanc and Chardonnay, but a dry cooking sherry works in a pinch too!
Next, add the diluted lobster stock or seafood stock and seasoning ( salt, pepper, garlic powder and paprika or smoked paprika ). Stir and return the cover, then continue cooking covered for 3 – 5 minutes.
Remove the cover, add in the diced russet potatoes, stir and return the cover to continue cooking for about 40 minutes. Once the potatoes are fork tender and beginning to break down, you will be ready to add the finishing ingredients!
Finish the lobster chowder with removing the bay leaves, stirring in the heavy cream, lobster meat, and the optional roasted corn. The last tablespoon portion of butter goes in last, and it will give the chowder a nice ‘sheen’ as Chef Gordon Ramsay calls it!
While that finishing bit of butter melts, the lobster meat will warm in the lobster stew and be ready to serve. Dish up the hearty lobster chowder and serve with a side salad and a slice of toasted garlic bread for a perfect soup dinner!!
Lobster Chowder {with Bacon and Roasted Corn}
Ingredients
- 2 Tbsp butter (divided into 2 portions of 1 tablespoon each)
- 3 strips bacon (chopped)
- 1/2 large white onion (diced)
- 2 medium carrots (sliced)
- 3 ribs celery (diced)
- 1/3 leek (diced)
- 2 Tbsp all-purpose flour
- 1/2 tsp each, salt & pepper (to taste)
- 1/2 tsp garlic powder
- 1/2 tsp paprika (or smoked paprika)
- 1 tbsp lemon juice
- 1/2 cup white wine (preferably a dry white wine like Pinot Grigio)
- 2 bay leaves
- 1 tbsp chives (chopped)
- 1 tbsp dill (chopped)
- 2 tbsp parsley (finely chopped)
- Lobster Stock (see recipe - diluted half stock, half water - enough to cover the vegetables)
- 2 large russet potatoes (2 large or 3 medium - diced into small cubes)
- 1 cup heavy cream
- 1 cup roasted corn (optional; or substitute a favorite veggie)
- 1 cup lobster meat (cooked)
Instructions
- In a large stockpot, melt the first 1 tablespoon of the butter over medium high heat.
- Add the chopped bacon to the melted butter and cook for approximately 2 minutes. Make sure to stir and coat the bacon in the butter.
- Add the chopped white onion. Continue cooking until the onion is cooked and becomes slightly clear (translucent), about 2-3 minutes.
- Add the diced vegetables (celery, carrot and leek). Stir and cook for about 2 minutes.
- Reduce heat to just below medium. Stir in the flour until it has all been combined, cover and let the veggies 'sweat' for a couple of minutes.
- Uncover and add in the chives, dill, parsley, lemon juice, white wine and bay leaves.
- Next, add the lobster stock and salt, pepper, garlic powder and paprika. Continue cooking covered for 3-5 minutes.
- Uncover and add in the russet potatoes. Cover again and continue cooking for 40 minutes, or until the potatoes are fork tender.
- Uncover the chowder, stir and remove the bay leaves with a spoon.
- Add in heavy cream, lobster meat and the optional roasted corn.
- Add in the last tablespoon portion of the butter. Stir, serve and enjoy!
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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