Absolute comfort food in one bowl! Delicious Lobster, Potato and Corn Chowder is full of flavor, full of lobster, this soup will hit all the right spots.
I adore, adore seafood, especially in soups. My absolute favorite soup is lobster (or crab) bisque. I love it when the bisque is done with homemade lobster stock too, it makes all the difference.
Unfortunately, that’s not only time consuming, it could run quite expensive. I’ve only made lobster bisque at home a couple of times and each time, it was a special occasion. Mostly because I had to spend like 40-50 dollars on lobster. You really need to love and appreciate this soup to get the lobster, cook it and the take the time to take out all the meat from the full lobster. (Plus, take the time to cook stock and soup.) The results are totally worth it but for me, it’s a once a year kind of thing.
Other times, when I crave lobster bisque but I don’t feel like doing the whole thing, I either take a shortcut and use just lobster tails and add clam juice (but results are not exactly the same) or I make lobster chowder.
This lobster chowder is amazing! It’s so comforting and filling, just perfect for a family weekend dinner. It’s loaded with potatoes, corn and of course, lobster meat. Creamy, flavorful, cozy soup!
Lobster Potato and Corn Chowder
Ingredients
- 3 lobster tails
- 3 Tbsp butter
- Juice from 1/2 lemon
- 2 garlic cloves
- 1 tsp fresh thyme
- 1 large shallot diced
- 2 Tbsp brandy
- 1/2 cup white wine
- 2 cups vegetable broth
- Salt
- 2 Tbsp butter
- 1 large carrot diced
- 2 large Russet potatoes peeled and diced
- 15 oz can whole kernel corn water drained
- 2 Tbsp flour
- 1/4 tsp paprika
- Salt
- 1/2 cup heavy cream
- 1 tsp fresh thyme
Instructions
- I recommend having your ingredients laid out before starting to cook.
- Preheat medium pot over medium heat. Melt 3 tbsp butter in is and add pressed 2 garlic cloves, lemon juice and 1 tsp thyme. Stir and place lobster tails in the pot, meat down. Cover and cook until lobster shells turns pink and meat is opaque. Take out lobster tails with tongs and place on a cooking board to cool down.
- Take the pot off heat, add bourbon to the pot and light it on fire with a long match or a long lighter. Let the alcohol burn, it will only take a few second. Gently swoosh liquid to make sure it all burned out. (Don't worry, fire will go out on it's own once all the alcohol is burned out). Return pot to the stove.
- Raise heat to medium-high and add wine and diced shallot. Let wine simmer for a few minutes, lower heat back to medium and add vegetable stock and some salt.
- Scoop out lobster meat from the shell and add shells back to the pot.
- Cover and cook for about 20 minutes.
- Take out and discard lobster shells and strain lobster broth into a tupperware. (I usually use a container that I plan to store the soup in after it's done.)
- In the same pot, melt 2 tbsp butter and add diced carrot, potatoes and corn. Stir well and cook for a couple of minutes.
- Sprinkle with flour and stir to make sure flour is spread out evenly.
- Pour back cooked lobster broth into the pot. Season with some salt and paprika. Cover and cook until potatoes are tender.
- Chop lobster meat and add it to the pot.
- Stir in heavy cream and thyme. Cook for about 5 more minutes.
Notes
Check out these great recipes from other bloggers:
New England Clam Chowder from A Family Feast
Smoked Salmon Chowder from Girl Chef
Irish Seafood Chowder from The Little French Bakery
Southwest Corn and Potato Chowder from Joyful Healthy Eats
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More Soup Recipes From Me:
Homemade Chicken Enchilada Soup
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