Corn Lobster Chowder

  • Prep Time

    45 minutes

  • Cook Time

    1 1/2 hours

  • Serves

    10-12 servings

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  • 6 ears corn
  • 2, 1 1/4 pound lobsters
  • 2 bay leaves
  • 3 sprigs thyme
  • 8 ounces red potatoes
  • 4 ounces applewood smoked bacon chopped
  • 4 tablespoons butter
  • 1/3 cup shallots chopped
  • 1 in rib celery cuthalf lengthwise and thinly sliced
  • 1 red bell pepper diced
  • 2 tablespoons flour
  • 1 1/2 cups half-and-half
  • Salt and pepper to taste
  • Large pinch cayenne pepper
  • 1/4 cup chives chopped


  1. Cut kernels off the cobs to measure 3 cups. Set corn aside and reserve cobs.
  2. In a large pot, bring 1 inch of water to a boil. Place the lobsters in a steamer basket and set it in the pot. Steam, covered, for 10 minutes. Remove the basket and let lobsters stand until cool, reserving the water.
  3. Remove the meat, reserving the shells. Cut the meat into ½-inch pieces. Add enough water to the reserved lobster water to measure 2 quarts.
  4. Break the reserved corncobs into halves and add to the water. Add the reserved lobster shells, bay leaves, and thyme. Bring to a boil, skimming off any foam that forms on the surface. Reduce heat and simmer for 45 minutes.
  5. Strain, pressing the solids with the back of a spoon to extract any remaining liquid; you should have about 1 quart.
  6. Steam the unpeeled potatoes until tender. Cool and cut into ¼-inch pieces. Cook bacon over medium heat for 5 to 7 minutes in a pot, which you will use to assemble the chowder.
  7. Add the butter to the pot and melt. Add the shallots, celery, and bell pepper. Cook for 3 to 5 minutes or until tender. Stir in the flour to create a roux. Cook until absorbed, stirring constantly.
  8. Whisk in the reserved lobster stock. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add corn, potatoes, half-and-half, salt, black pepper, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
  9. Stir in the lobster meat and cook until heated through. Adjust seasonings, garnish with the chives, and serve.