Tuesday, June 25

Lobster, Corn, & Bacon Chowder

A rich and decadent chowder filled with chunks of lobster and crispy bacon




We've started an alternating Thursday night dinner date with our friends where one house cooks and the other house brings drinks and dessert. Last week was our first time getting cooked for and we were treated to a fabulous corn chowder with lobster. It was delicious, and reminded me of a similar Barefoot Contessa recipe that I've been hoping to make for a few years. So this weekend I made it (influenced by a huge sale our fish market was having on whole lobsters), incorporating a few tweaks for flavor and ease. It takes some labor, mainly from getting the meat out of the whole lobsters, but it's worth it for a summer chowder that's full of sweet corn and lobster flavor, crispy bacon, and a little spice. It feeds a ton of people, so expect leftovers (never a bad thing when it comes to soup).


Related Recipes:
- Corn, Potato, and Bacon Chowder
- Baked Lobster Tails with Garlic Panko Crust
- Creamy Lobster & Truffle Pasta


*You can browse all my lobster recipes here and all soup recipes here.


Lobster, Corn, & Bacon Chowder:
  • Remove and roughly chop the meat from cooked 2-3 lobsters,* reserving the shells in a separate container.
  • Heat 3/4 stick of butter in a large pot and add in 1 roughly chopped onion.
  • Cook for 5-6 minutes, or until translucent, then add in 1/4 c. Sherry and 1 tsp. paprika.
  • Cook for another minute or two, then add in 5 c. whole milk, 1 c. heavy cream, 1 c. dry white wine, the lobster shells, and 3 corncobs.**
  • Bring the mixture to a simmer, then turn the heat to low and cover with a lid.
  • Cook for 30 minutes, then remove the corncobs and large shells from the stock and pour the whole thing through a strainer into a large bowl.***
  • Rinse out the pot and place it back on  the stove over medium-high heat.
  • Add in 3 slices of diced thick-cut bacon and cook until fat has rendered and bacon is crisp.
  • Remove the bacon, leaving the fat in the pan, and add in 1 minced onion, 1 c. finely diced waxy potatoes,**** and 1 minced jalapeno pepper.
  • Season generously with salt and pepper and cook for 5-7 minutes, or until vegetables have softened.
  • Add in the corn kernels, then pour in the lobster-corn stock and bring to a simmer.
  • Cook for 15-20 minutes, or until potatoes are tender, then add in the lobster meat, 2 tbsp. minced chives, and 2 tbsp. more Sherry.
  • Check for seasoning, and allow lobster to warm through.
  • Divide into bowls and sprinkle with the cooked bacon.

Serves at least six
*About 4 lbs. total. You can also just buy 1 lb. of cooked lobster meat and omit the shells from the stock, but it won't have quite as much lobster flavor.
**Remove the kernels from the corn beforehand and reserve in a bowl.
***Stock can be made a day in advance, cooled, and kept in the fridge.
****I used small red potatoes, but any variety, such as Yukon Gold, will work.