We have a tradition in my family. On your birthday, you get to choose whatever you want for dinner. I am here to tell you, that the most requested and clear favorite is my Lobster Corn Chowder. You would think that my husband would choose a thick grilled steak and the kids would want tacos or pizza but no; this recipe for corn chowder has been chosen more times, year after year, by each and every member of the household. It’s that good.
The addition of lobster of course, makes it worthy of our birthday celebrations but it is still quite good without the lobster. Lobster is expensive and I have made this corn chowder with just the called for bacon and chives and still received rave reviews. Of course, the added bacon is another reason this chowder is everyone’s favorite
When I do make it with the lobster, I go to my local fish store and ask for about 1/2 pound of lobster meat. It saves so much time and effort, rather than trying to cook whole lobsters for such a small amount. You could also buy frozen lobster meat from the grocery store.
Give it a try and let me know what you think. Maybe someone will ask you to make it for their next birthday.
Lobster Corn ChowderPrint Recipe
Lobster Corn Chowder
Special Equipment - Food Processor
- 1/2 pound - bacon
- 9 cups - frozen sweet corn - thawed and divided* - (about 3 - 15 oz bags)
- 4 cups - low salt chicken stock - divided
- 1 - large onion - chopped
- 1 cup - finely diced carrots
- 2/3 cup - finely diced celery
- 1/4 teaspoon - cayenne pepper
- 2 cups - whipping cream
- 3 8 oz. - bottles of clam juice
- kosher salt and pepper
- fresh chives
- 1/2 pound of fresh lobster meat - cut into bite size pieces
Cut the bacon into small 1/2 inch pieces with a sharp knife. Over medium heat, saute the bacon in a large pot until crispy. When done, take the bacon bits out of the pot with a slotted spoon and on to a plate lined with a paper towel. Set aside. Drain all but 3 tablespoons of the bacon fat out of the pot.
Puree 4 cups of the thawed corn with 1 cup of the chicken stock in a food processor until smooth. Add more stock if needed. Set aside.
In the same pot you cooked the bacon, suate the chopped onions in the bacon fat, on medium heat for about 5 minutes until soft. Add in the carrots, celery, remaining corn and cayenne pepper and saute for another 5 minutes. Add in a little olive oil if you need to.
Pour in the pureed corn, whipping cream, clam juice and the remaining chicken stock into the stock pot. Gently simmer for 10 to 15 minutes or until the vegetables taste cooked through. Add kosher salt and freshly ground black pepper to taste.
Ladle a serving of chowder into a soup bowl. Sprinkle the chowder with some of the chopped chives and bacon. Top with some of the lobster meat into the center to the bowl. Enjoy!
- You can use fresh corn off the cobb in the summer when corn is at its best.
- You can use cooked shrimp instead of the lobster or omit the lobster entirely.
- The corn chowder can be made ahead. In fact it will taste even better the next day. Just let it cool, then cover and refrigerate. Make sure to refrigerate the bacon, chives and lobster separately.