Hearty Lobster Corn Chowder Soup Recipe

This Lobster Corn Chowder is an easy way to enjoy the sweet, delicate flavor of lobster without breaking the bank. This hearty soup is also very satisfying, especially after a cold day!

I love the taste of lobster but with five kids it’s not something I serve for dinner. I realized that if I incorporated lobster meat into a soup, I could get a lot more mileage out of a little bit of lobster meat.

I could easily (and cheaply) add substance to the dish with potatoes which wouldn’t overpower the lobster. I included corn to enhance the subtle sweetness of this delicious shellfish with corn and some salted pork to add some depth of flavor.

The end result is this delicious, filling Lobster Corn Chowder. Now I can enjoy lobster more often without taking out a second mortgage.

How to Make Lobster Corn Chowder

While I’m a big fan of one pot meals, to get the best flavor in this recipe you’re going to need to break out the frying pan too. Don’t worry, the steps are all still very simple and this one extra dirty dish is a small price to pay for the flavor this step adds to the Lobster Corn Chowder.

This recipe has mostly ordinary ingredients so you shouldn’t have to look far and wide to get them. Other than the lobster, the only item you might not normally keep on hand is the salt pork. Though it looks like bacon, it’s slightly different and you can easily substitute in bacon if you don’t have/can’t find salt pork.

Step 1 – Start the Broth

First, add chicken broth, celery, carrots, parsley and a bay leaf to a large pot. If you are using canned lobster meat, add the liquid from the cans as well.

Heat over medium heat to a low boil. Then cover, reduce heat to medium low and cook until the vegetables are tender.

Step 2 – Crisp the Salt Pork

While the broth is simmering, cook the salt pork in a frying pan or skillet over medium heat until it’s crispy. If you don’t have salt pork, use 4-5 pieces of thick sliced bacon instead.

After the salt pork or bacon is crispy, remove it to a paper towel lined plate.

Step 3 – Saute Onions and Garlic

Next, add onions and garlic to the skillet with the pork fat. Cook them over medium heat until the onions are translucent.

Step 4 – Add Ingredients to Broth

Add the sauteed onions and garlic to the broth in the pot. Also add corn and potatoes. Cook over medium heat and bring to a low rolling boil.

Cover the pot and cook for about 15 minutes until potatoes are tender.

Step 5 – Add Milk and Cream

Next, add milk and half and half. I also like just a small dash of cayenne pepper. Continue cooking, uncovered, for 5 minutes.

Step 5 – Add Lobster

Finally, it’s time to add the lobster. Stir it in and add salt and pepper to taste. Reduce heat and simmer for 3-4 minutes.

Step 6 – Garnish and Serve

Spoon servings into bowls and top with fresh parsley and crumbled salt pork or bacon. Serve with Hawaiian dinner rolls or a thick slice of bread.

Here’s the recipe card with the exact measurements.

📋 Recipe

Lobster Corn Chowder

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Corinne Schmitt

This thick and flavorful chowder is a great meal to serve this Fall or Winter.

5 from 66 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 557 kcal

Ingredients

  

1x2x3x

• ▢ 2 Cans of Lobster Meat or 16 oz. of fresh lobster meat
• ▢ 4 c. Chicken broth
• ▢ 1 stalk of celery chopped
• ▢ 2 carrots chopped
• ▢ Fresh parsley
• ▢ 1 Bay Leaf
• ▢ 4 oz. Salt pork chopped
• ▢ 1 Large sweet onion chopped
• ▢ 3 tsp. Garlic minced
• ▢ 6 Gold potatoes cubed
• ▢ 4 c. Sweet corn kernels
• ▢ 1 c. Milk
• ▢ 2 c. Half and Half
• ▢ Cayenne pepper
• ▢ Salt and pepper to taste

Instructions

 

• Begin by draining the liquid from your 2 cans of lobster meat into a pot.
• Add the liquid from the lobster meat, plus 4 cups of chicken broth, 1 bay leaf, chopped celery, chopped carrots and a bit of fresh parsley to a large pot and bring to a low boil over medium heat. Cover and continue cooking over medium low heat until the vegetables are tender (5-7 minutes).
• While the broth mixture cooks, begin cooking the chopped salt pork in a skillet over medium heat until crispy. When finished, remove from the skillet and place on a paper towel lined plate to garnish the soup with later.
• In the skillet of drippings from the salt pork, cook the onions and garlic over medium heat until they begin to become tender.
• Add the onions and garlic plus the corn and potatoes to the broth mixture, and bring to a low rolling boil over medium heat. Cover, and let cook until the potatoes become tender.
• Add in 1 cup of milk and 2 cups of half and half plus a dash of cayenne pepper to the pot and continue to cook at a low rolling boil for an additional 5 minutes.
• Salt and pepper your chowder to taste, and then add in the lobster meat. Reduce heat to a simmer, and cook for 3-4 additional minutes.
• Serve with a side of fresh bread and garnished with some fresh parsley and salt pork.

Nutrition

Calories: 557kcalCarbohydrates: 67gProtein: 16gFat: 29gSaturated Fat: 12gCholesterol: 50mgSodium: 1178mgPotassium: 1497mgFiber: 9gSugar: 13gVitamin A: 4185IUVitamin C: 45mgCalcium: 217mgIron: 7mg

Tried this recipe?Let us know how it was!

More Soup Recipes

If you liked this Lobster Corn Chowder recipe, you might enjoy some of these other soup recipes.

• Tex Mex Chicken Soup
• White Chicken Chili
• Instant Pot Broccoli Cheese Soup