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Lobster Corn Chowder


By Samantha Hemingway

Corn Chowder If you’re from the northeast, specifically New England, you know how famous New England clam chowder is. Corn chowder has always reminded me of clam chowder, so I decided to make a corn chowder with lobster, and it didn’t disappoint. For this recipe, I used half and half instead of heavy cream to lighten it up.

Lobster Corn Chowder

  • Total: 45 minutes
  • Prep: 25 minutes
  • Cook: 1 hour 10 minutes
  • Yield: 4-6 servings


Ingredients

  • 1-pound cooked lobster meat (Use promo code: ManathasKitchen to get 10% off your order from Lobsters-Online.Com)
  • 1 yellow inion diced
  • 3 large celery stalks, diced
  • 3 large celery stalks, diced
  • 3 garlic cloves, diced
  • 1 ½ cups sweet corn
  • 2 cups baby Yukon gold potatoes, sliced in half
  • 4 cups vegetable broth
  • ¼ cup Marsala wine
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon nutmeg
  • Salt & pepper

Directions

  1. In a large pot, add the onion, celery, and carrot and cook until softened, approximately 5 minutes.
  2. Stir in the garlic and cook for 1-2 minutes.
  3. Add the corn and potato to the mixture. Cook for an additional 3-4 minutes.
  4. Stir in 4 cups of vegetable broth and half and half.
  5. Bring the mixture to a boil and turn the heat to low.
  6. Stir in the wine, paprika, cayenne, nutmeg, and lobster.
  7. Season with salt and pepper, to taste.

Buon appetito!

Check out Manthas Kitchen Blog. for more delicious recipes.