Lobster And Corn Chowder Recipe Simplified – A Tasty 30-Minute Meal

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Indulge in the luxurious embrace of our Lobster and Corn Chowder, a culinary masterpiece that marries the richness of fresh lobster with the sweet, earthy essence of corn. This decadent soup boasts a velvety texture, with chunks of tender lobster and plump corn kernels bathed in a creamy, flavorful broth. Infused with aromatic herbs and a hint of spice, it’s a symphony of flavors that promises to transport you straight to the shores of New England with every mouthwatering spoonful. Pure bliss in a bowl!

Dive into the heart of coastal cuisine with the delightful fusion of lobster and corn chowder. This iconic dish, brimming with succulent lobster chunks and sweet, crisp corn, speaks volumes about the culinary richness of regions where sea and land meet.

new england lobster and corn chowder recipe

More than a comforting bowl of chowder, this delicacy offers an authentic taste of maritime traditions. 

The origins of this rich chowder are steeped in history, tracing back to the hearty meals of hardworking fishermen. Today, it’s elevated to an exquisite art form, passionately crafted by renowned chefs and enjoyed by food connoisseurs worldwide.

Unlocking the secrets of a perfect lobster and corn chowder can take you on a surprising journey. From the selection of the freshest lobster to the ideal blend of spices, each step of its creation is an experience to savor.

Join us as we explore the captivating world of this beloved seafood classic.

What Is Lobster And Corn Chowder?

Lobster and corn chowder is a creamy, hearty chowder hailing from the northeastern coastal regions, particularly Maine. It combines succulent lobster meat, sweet corn, and vegetables like potatoes, onions, and celery in a flavorful broth thickened with milk or cream. 

Seasoned with herbs, spices, and sometimes white wine or sherry, the chowder offers a comforting balance of sweetness, creaminess, and earthiness. It pairs well with oyster crackers or crusty bread.

Enjoyed in cold winters or when fresh corn is in season, this chowder showcases the bright flavors of lobster and corn, creating a delightful culinary experience.

new england lobster and corn chowder recipe

Can You Vary The Recipe With Other Ingredients?

  • Keto To make this chowder keto-friendly, you could replace the potatoes with a low-carb vegetable like cauliflower. Increase the amount of high-fat ingredients like cream.
  • Paleo A paleo version would require substituting the dairy. Instead of using cream or milk, you could use full-fat coconut milk to get the creamy texture. 
  • Gluten-free This chowder is naturally gluten-free as long as the broth you use is gluten-free. Just make sure to check all labels to ensure there’s no hidden gluten.
  • Whole30 Like the paleo version, you could use full-fat coconut milk instead of cream or milk. Ensure your broth is Whole30 compliant, and check that the canned coconut milk doesn’t contain any non-compliant additives.
  • Vegetarian/Vegan You can make a vegetarian or vegan version using vegetable broth and omitting the lobster. Add extra vegetables or a plant-based protein like tofu or tempeh to replace the lobster. For a vegan version, you must replace the cream or milk with a non-dairy substitute, such as cashew or coconut milk.
new england lobster and corn chowder recipe

Recipe Directions

  1. Dice onion and potato, and defrost corn if frozen.
  2. Ensure lobster is cooked and cut into bite-sized pieces.
  3. Heat oil in a 4-quart Dutch oven or saucepan over medium heat.
  4. Add diced onion and cook until softened (2-3 minutes).
  5. Add diced potato, defrosted corn, and thyme sprigs to the pot.
  6. Stir in chicken or fish broth and water. Bring to a boil.
  7. Reduce heat, cover the pot, and simmer until potatoes are tender (15-20 minutes).
  8. Remove thyme sprigs from the pot.
  9. Stir in buttermilk and add lobster. Continue cooking until lobster is heated (about 5 minutes).
  10. Season the chowder with kosher salt and fresh black pepper to taste.
  11. Garnish each bowl with freshly chopped flat-leaf parsley.
  12. Serve and enjoy the delicious lobster and corn chowder.
new england lobster and corn chowder recipe

Variations, Add-Ons, And Toppings


  • Seafood Variations: If lobster isn’t available, you could use other shellfish like crab, shrimp, or scallops.
  • Vegetable Variations: You can add more vegetables to your chowder. Some good options include bell peppers, carrots, or zucchini.


  • Bacon: Adding crispy bacon to the chowder can add a nice crunch and smoky flavor. You could fry the bacon first, remove it from the pan, then use the bacon fat to sauté the onions.
  • Cheese: Stirring in some cheddar or cream cheese can make the chowder even creamier and more indulgent.
  • Spices: You could add some heat with crushed red pepper flakes or a smoky flavor with a touch of smoked paprika.


  • Fresh Herbs: Besides the parsley, you could garnish the chowder with other fresh herbs like chives or dill.
  • Crackers or Croutons: Adding some oyster crackers or homemade croutons to the top of your chowder can give it a nice crunch.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top of your chowder can add a tangy contrast to its rich flavor.
Variations, Add-Ons, And Toppings

Can I Make Chowder In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Sauté onion, transfer to slow cooker.
  • Add potato, corn, thyme, broth, and water to the slow cooker.
  • Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
  • Remove thyme, stir in buttermilk and lobster. Cook until the lobster is heated.
  • Season with salt, pepper, and garnish with parsley.

Instant Pot

  • Sauté onion in oil.
  • Add potato, corn, thyme, broth, and water to Instant Pot.
  • Set pressure release to sealing, cook on high pressure for 10 mins.
  • Allow natural release for 10 mins, then quick release remaining pressure.
  • Remove thyme, switch to sauté function. Stir in buttermilk and lobster, cook until heated.
  • Season with salt, pepper, and garnish with parsley.
Can I Make Chowder In A Slow Cooker Or Instant Pot?

Can I Use Store Broth, Or Should I Make My Own?

You can use store-bought broth, and it’s a common choice for many home cooks due to convenience. When choosing a store-bought broth, select a low-sodium version to control the amount of salt in your chowder. Organic broths or stocks also often have a better flavor profile.

However, if you have the time and resources, homemade broth can elevate the flavor of your chowder. Making your broth allows you to control the ingredients and flavors. You could even use the lobster shells to create a flavorful seafood broth for this lobster and corn chowder.

Can I Use Store Broth, Or Should I Make My Own?

How To Serve?

  • Choose the right bowl: Opt for deep, wide-rimmed chowder bowls or crocks.
  • Garnish: Sprinkle freshly chopped parsley and add butter or cream for extra richness.
  • Pair with sides: Serve with crusty bread, oyster crackers, or a grilled cheese sandwich. A side salad offers a lighter option.
  • Serve hot: Warm your bowl before serving to maintain optimal temperature.
  • Presentation: Enhance presentation with a lobster claw or serve in a bread bowl for added charm.

Perfect Side Dishes

The creamy, savory richness of Lobster and Corn Chowder pairs well with various side dishes. Here are a few you might consider:

  • Crusty Bread or Rolls: These are perfect for dipping into the chowder and sopping up the last of the broth. Also, consider serving with a warm baguette or garlic bread.
  • Green Salad: A crisp green salad with a light vinaigrette can contrast refreshingly with the creamy chowder.
  • Roasted Vegetables: For a heartier meal, roasted vegetables like carrots, Brussels sprouts, or asparagus would complement the chowder nicely.
  • Grilled Cheese Sandwich: This classic pairing makes for a comforting and filling meal.
  • Oyster Crackers or Saltine Crackers: A traditional addition to chowder, these add a bit of crunch to the meal.
  • Coleslaw: A tangy coleslaw could provide a nice contrast to the creaminess of the chowder.
  • Cornbread: This would echo the corn in the chowder and add a slightly sweet note to the meal.

Storage And Make Ahead

  • Fresh lobster: Purchase fresh lobster from a reputable seafood market for the best flavor.
  • Corn selection: Use fresh corn on the cob when it’s in season for optimal sweetness and crunch.
  • Stock preparation: Make lobster stock ahead by simmering lobster shells and aromatics; strain and refrigerate.
  • Make-ahead base: Prepare the chowder base (without lobster and corn) and refrigerate for up to two days.
  • Lobster prep: Cook lobster meat separately and store in the refrigerator until ready to add to the chowder.
  • Corn prep: Blanch and cut corn off the cob, storing it separately until ready to use.
Storage And Make Ahead

What Can We Do With Leftovers? 

Leftover Lobster and Corn Chowder can be repurposed in a variety of creative and delicious ways:

  • Rice Topper: Warm up the chowder and serve it over a bed of cooked rice for a hearty, quick meal.
  • Pasta Sauce: Toss with cooked pasta for a rich and indulgent dish. Consider adding some freshly grated Parmesan cheese on top.
  • Pot Pie Filling: Use the chowder for a homemade pot pie. Just top with pie crust or puff pastry and bake until golden.
  • Baked Potato Topping: Use your warmed chowder as a decadent topping for a baked potato. Add some shredded cheese and green onions to elevate it further.
  • Stuffed Peppers: Mix the chowder with some cooked rice, stuff it into bell peppers, and bake until the peppers are tender.
  • Bread Bowl: Hollow out a round loaf of bread and fill it with warmed chowder for a comforting and filling meal.


  • Fresh ingredients: Choose live lobsters and fresh corn for optimal flavor.
  • Flavor base: Sauté onions, celery, and garlic for depth before adding liquids.
  • Simmer gently: Cook lobster shells in broth to infuse rich flavor.
  • Don’t overcook lobster: Remove lobster meat promptly to prevent toughness.
  • Cream addition: Add cream towards the end of cooking to prevent curdling.
  • Season carefully: Taste and adjust seasoning with salt, pepper, and herbs sparingly.
  • Garnish thoughtfully: Top with fresh chives or parsley for a burst of freshness.
Lobster And Corn Chowder Recipe Simplified - A Tasty 30-Minute Meal

Lobster And Corn Chowder Recipe Simplified – A Tasty 30-Minute Meal

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Course: Chowder Recipe


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This Lobster and Corn Chowder is a luxuriously creamy and hearty chowder that perfectly marries the sweetness of the corn and the distinct flavor of lobster. Complemented by the earthiness of thyme and the comfort of Yukon Gold potatoes, this dish is a delightful symphony of flavors.


  • 1 Tsp 1 Canola Oil

  • 1 1 Large Onion, Diced

  • 1 1 Large Yukon Gold Potato, Diced

  • 2 Cups 2 Frozen Corn Kernels, Defrosted

  • 8 Sprigs 8 Fresh Thyme

  • 4 Cups 4 Chicken or Fish Broth (Homemade Or Low-Sodium Store-Bought)

  • 1 Cup 1 Cold Water

  • 1 Cup 1 Buttermilk

  • 1 Lb 1 Cooked Lobster Meat (Or Raw Peeled And Deveined Shrimp)

  • Kosher Salt (To Taste)

  • Fresh Black Pepper(To Taste)

  • 2 Tbsp 2 Fresh Flat-Leaf Parsley, Chopped

Step-By-Step Directions

  • Preparation
    Start by dicing your onion and potato and defrosting your corn if it’s frozen. Prepare your lobster by ensuring it’s cooked and cut into bite-sized pieces.
  • Cooking
    Begin by heating the oil in a heavy 4-quart Dutch oven or saucepan over medium heat. Once the oil is hot, add the diced onion. Stir the onions in the pan and cook until they soften, which should take 2-3 minutes.
    Add the diced potato, defrosted corn kernels, and thyme sprigs to the pot. Stir in the chicken or fish broth and the water. Raise the heat to bring the mixture to a boil.
    Once the mixture is boiling, reduce the heat to low and cover the pot. Let it simmer until the potatoes are tender when pierced with a sharp knife. It should take between 15-20 minutes. After the potatoes are tender, remove the thyme sprigs from the pot.
    Stir in the buttermilk and add the lobster to the pot. Continue cooking until the lobster is heated, which should take approximately 5 minutes. Be careful not to overcook the lobster, as it can become rubbery.
  • Seasoning
    Season the chowder with kosher salt and a generous amount of fresh black pepper to taste. Be bold and season in stages and taste to achieve the perfect balance.
  • Serving
    Before serving, garnish each bowl with freshly chopped flat-leaf parsley. It adds a fresh, herbal note and gives your dish a pop of color.
  • Dutch Oven Or Large chowder Pot
  • Sharp Knife
  • Cutting Board
  • Measuring Cups And Spoons
  • Wooden Spoon Or Heat Proof Spatula
  • Ladle
  • chowder Bowls
  • Potato Peeler
  • Immersion Blender Or Blender
  • Slow Cooker Or Instant Pot


  • Quality Of Ingredients: Use fresh, high-quality ingredients for the best results. Fresh lobster, in particular, can make a significant difference in taste.
  • Potato Choice: Yukon Gold potatoes are recommended for their buttery texture and flavor, but you can substitute other types of potatoes if needed.
  • Thyme Sprigs: Remember to remove the thyme sprigs before serving the chowder. They’re added for flavor but are not meant to be eaten.
  • Adjusting Consistency: If you prefer a thicker chowder, blend a portion of the chowder before adding the lobster.
  • Serving Size: This recipe serves six. Adjust ingredient quantities accordingly if you’re serving more or fewer people.
  • Serving Suggestions: Pair the chowder with crusty bread or a simple side salad for a complete meal.

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