Deliciously Amazing Lobster And Corn Chowder Recipe In 30 Minutes

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.

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Lobster And Corn Chowder

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.

History Of Lobster And Corn Chowder

Lobster and corn chowder‘s history is deeply rooted in the maritime traditions of the northeastern United States, particularly Maine. This savory dish is a product of early Native American culinary practices and the settlers’ adaptations.

The Native Americans introduced corn-based chowders, while settlers with abundant access to lobster incorporated it into the mix, giving birth to lobster corn chowder. Its evolution continued through the centuries, from a humble fisherman’s stew to a refined, gourmet delight.

This chowder is a culinary symbol of coastal New England, celebrated for its creamy richness, succulent lobster, and sweet corn – an enduring homage to the region’s bounty.

Interesting Facts About Lobster And Corn Chowder

  • A Testament to Resourcefulness: Chowders, including the lobster and corn, originated as an economical way to use up seafood that was too small to sell. 
  • No Two Chowders Are Alike: Chowder recipes vary greatly, even within the same region. Some cooks prefer a thinner, brothier chowder, while others like a thick, creamy one. 
  • New England Versus Manhattan: The creamy chowder style, such as lobster and corn chowder, is often associated with New England, while Manhattan is known for tomato-based chowder. 
  • Chowder Festivals: Many coastal towns in the U.S. hold annual chowder festivals, where local restaurants compete to see who makes the best version. 
  • Crackers on the Side: Chowder is traditionally served with oyster crackers on the side. These small, round crackers add crunch and soak up the flavorful broth.
  • Seasonal Star: While chowder can be enjoyed any time of the year, it particularly shines in summer when corn peaks and lobsters are more abundant. 
  • A Global Influence: Chowders have influenced other cuisines. For instance, French cuisine has a similar dish called “bisque,” a creamy, pureed chowder made with shellfish.

What Makes It Lobster And Corn Chowder Special?

  • Unique flavors and textures: Succulent lobster, creamy broth, and sweet corn create a delightful combination.
  • Herbs and seasonings: Thyme, bay leaves, and freshly ground pepper enhance the seafood flavor.
  • Showcasing local ingredients: Fresh lobster and sweet corn highlight regional diversity and seasonality.
  • Comfort and nostalgia: Chowder brings a sense of warmth and tradition, perfect for family dinners or festive occasions.

Highlighting The Key Ingredients Of Lobster And Corn Chowder

Indulge in the exquisite flavors of lobster and corn chowder, an irresistible blend of succulent lobster meat and sweet, juicy corn kernels. 

This delectable dish combines fresh lobster’s richness with corn’s natural sweetness, creating a harmonious fusion that delights the palate with every spoonful.

Lobster And Corn Chowder

Ingredients List

Canola Oil1 tsp
Large Onion, diced1
Large Yukon Gold Potato, diced1
Frozen Corn Kernels, defrosted2 cups
Fresh Thyme8 sprigs
Chicken or Fish Broth (homemade or low-sodium store-bought)4 cups
Cold Water1 cup
Buttermilk1 cup
Cooked Lobster Meat (or raw peeled and deveined shrimp)1 lb
Kosher SaltTo taste
Fresh Black PepperTo taste
Fresh Flat-Leaf Parsley, chopped2 Tbsp

Ingredient Tips 

Some tips to get the most out of your ingredients when making lobster and corn chowder:

  • Lobster: Fresh is best. Frozen can be a good substitute if you can’t get fresh lobster. Make sure to thaw it properly to prevent it from becoming rubbery. 
  • Corn: Fresh, sweet corn would provide the best flavor. If you’re using frozen corn, ensure it’s fully thawed before adding to the chowder. 
  • Potatoes: Use a variety like Yukon Gold that holds its shape well when cooked. Dice them into small, uniform pieces so they cook evenly.
  • Cream or Milk: Use full-fat milk or cream for a rich, creamy chowder. If you’re watching your fat intake, you can use half-and-half or a combination.
  • Onion and Celery: Be sure to chop these finely and sauté them until they’re tender to extract maximum flavor.
  • Broth: If you can, homemade is always best. If using store-bought, opt for a low-sodium version to control the salt level.
  • Herbs and Spices: If you’re using dried, remember that they’re more potent, so use less. Add salt and pepper gradually, tasting as you go, to avoid over-seasoning.
  • Parsley: This is used as a garnish. It’s optional, but it does add a nice fresh note and a pop of color to the finished dish.

Can You Vary The Recipe With Other Ingredients?

lobster and corn chowder can be modified to fit various dietary requirements. Here are some suggestions:

  • 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.

Lobster And Corn Chowder

Recipe Directions

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

Variations, Add-Ons, And Toppings For The Recipe

The Lobster and Corn Chowder recipe is quite versatile and allows for many variations, add-ons, and toppings. Here are some ideas:


  • 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.

Scaling The Recipe

Scaling a recipe either up or down is straightforward math, but it’s important to keep a few things in mind.

  • Scaling Up

If you want to double the recipe, multiply all the ingredients by 2. Every ingredient quantity should be doubled if you’re serving 12 people instead of 6. However, keep in mind that larger quantities may require longer cooking times.

  • Scaling Down

If you’re cooking for fewer people and want to halve the recipe, divide all the ingredients by 2. However, be careful when adjusting seasonings. It’s not always a simple matter of halving, as our perception of saltiness, for example, isn’t linear.

What Is Used For Garnishing?

Garnishing the lobster and corn chowder can bring additional flavor, texture, and visual appeal to the dish. Here are a few popular garnishing options:

  • Fresh Herbs: Sprinkle chopped flat-leaf parsley for a vibrant color and fresh flavor.
  • Crackers: Add oyster crackers or croutons for a satisfying crunch.
  • Extra Corn or Lobster: Place a few corn kernels or lobster pieces on top for visual appeal.
  • Bacon Bits: Sprinkle reserved bacon bits for a smoky crunch and color contrast.
  • Cream or Olive Oil Drizzle: Finish with a drizzle of heavy cream or high-quality olive oil for a gourmet touch.
  • Pepper: Sprinkle freshly ground black pepper for added flavor and a polished look.
Lobster And Corn Chowder

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

You can definitely prepare Lobster and Corn Chowder in both a slow cooker and an Instant Pot, and both methods can provide excellent results with a few adjustments.

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 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 Different Types Of Meat/Fish/Pasta/Vegetables Etc For The Chowder?

The beauty of chowder is its versatility. While the base of this recipe is lobster and corn, there’s plenty of room to experiment with other ingredients. Here are a few possibilities:

  • Different Types of Meat/Fish: Shrimp, crab, scallops, clams, or even chicken could work well as a substitute for lobster. Adjust the cooking time accordingly, as different proteins cook at different rates.
  • Pasta: Small types of pasta like ditalini, small shells, or orzo can be a great addition to the chowder. They can add a bit of bulk and make the chowder more filling.
  • Different Vegetables: You can certainly add more vegetables to your chowder. Root vegetables like carrots or parsnips, as would bell peppers or peas, would work well. 
Lobster And Corn Chowder

Success Tips – Tips And Tricks For Making Chowder

Making chowder can be an easy and satisfying cooking experience. Here are a few tips and tricks to help you make the most of your time in the kitchen:

Prepping Time Tips

  • Plan Ahead: Read the recipe thoroughly and gather all ingredients.
  • Prep Ingredients: Preach your ingredients in advance for easy access during cooking.
  • Frozen Veggies: Consider using frozen veggies for time-saving and nutritious alternatives.

Cooking Tips

  • Don’t Rush the Sauté: Take your time sautéing vegetables to develop flavors.
  • Simmer, Don’t Boil: Gentle simmering prevents overcooking and toughening of proteins.
  • Adjust to Taste: Be adventurous with seasonings and tailor them to your preferences.

Ingredient Tips

  • Fresh is Best: Opt for fresh ingredients, especially herbs, for optimal flavor.
  • Quality Broth/Stock: Use a flavorful, high-quality broth or stock.
  • Add Acid: Enhance flavors with a touch of lemon juice or vinegar if needed.
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Nutritional Values

This Lobster and Corn Chowder are rich in flavor and packed with nutritional value. It’s a good source of protein from lobster and contains fiber from corn and potatoes. Adding onion and garlic offers valuable antioxidants, while the buttermilk provides a dose of calcium. 

This chowder is a well-rounded meal, offering a balance of protein, carbohydrates, and a modest amount of fat.

What Are The Total Calories In Chowder?

A typical Lobster and Corn Chowder serving might contain around 300-400 calories. This estimate is based on the caloric values of the key ingredients: lobster meat, potatoes, corn, buttermilk, and broth.

The actual caloric content could be higher or lower depending on the serving size, the specific type of broth used, the amount of oil used for sautéing, and any additional ingredients or toppings.

Dietary Restrictions For Chowder

Depending on their dietary restrictions, the Lobster and Corn Chowder recipe may only suit some. Here are some considerations:

  • Lactose Intolerance: Use a lactose-free milk alternative instead of buttermilk for those who are lactose intolerant.
  • Gluten Sensitivity or Celiac Disease: Check labels for gluten in store-bought ingredients like broth, as the recipe is gluten-free.
  • Seafood Allergies: Avoid this chowder if allergic to shellfish. Substitute another protein source.
  • Vegetarian/Vegan: Not suitable due to lobster and chicken/fish broth. Use vegetable broth and plant-based protein alternatives.
  • Low-Carb/Keto/Paleo/Whole30: Corn and potatoes may not fit these diets. Substitute compliant ingredients or vegetables.

Health Benefits Of Chowder

Lobster and Corn Chowder provide several health benefits, thanks to the variety of nutritious ingredients it contains:

  • Protein-Rich: Lobster provides high-quality protein for muscle growth and satiety.
  • Vitamins and Minerals: Corn and potatoes offer Vitamin C, potassium, and magnesium for immune and heart health.
  • Fiber: Corn and potatoes contribute dietary fiber for digestion and blood sugar control.
  • Antioxidants: Onion and garlic contain antioxidants that protect against harmful free radicals.
  • Heart Health: With limited salt, this chowder supports heart health due to Omega-3 fatty acids in lobster.
  • Bone Health: Buttermilk supplies calcium for strong bones.

Nutrition Table

Nurtrition Table

How Can I Make Chowder Lower In Sodium? 

Reducing the sodium content of your chowder is quite manageable with a few simple modifications:

  • Choose low-sodium or no-sodium broth options, or make your own to control salt levels.
  • Minimize or eliminate added salt in the recipe, allowing individuals to add salt at the table if desired.
  • Enhance flavor with herbs, spices, garlic, onion, or vinegar as alternatives to salt.
  • Opt for fresh ingredients, as canned or preserved foods often contain added sodium.
  • Rinse canned goods thoroughly to remove excess sodium before using.
  • Use acidic ingredients like lemon juice or vinegar to enhance flavors and reduce the need for additional salt.
  • Adjust seasoning as you cook, tasting as you go to find the right balance without relying on excessive salt.

How Can I Make Chowder Lower In Sugar?

The Lobster and Corn Chowder recipe naturally have low sugar content. However, if you’re looking to reduce the sugar content even further, consider the following tips:

  • Choose unsweetened, unprocessed ingredients whenever possible to avoid unexpected sugars.
  • Opt for fresh produce over canned versions, as canned varieties may contain added sugars.
  • Be mindful of sweet vegetables like sweet potatoes, beets, or carrots in other recipes, as they can contribute to sugar content.
  • Select unsweetened dairy products when available. Buttermilk used in this recipe has minimal sugar impact.
  • Use herbs, spices, and seasonings to enhance flavor without relying on sweetness.
  • Practice portion control to manage overall sugar intake.
corn soup

How To Serve The Chowder In The Best Way?

Serving your Lobster and Corn Chowder can be a creative endeavor that adds to the overall dining experience. Here are some suggestions:

  • 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 To Complement Chowder Recipe

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.
corn soup

Storage & Repurposing

How Long Can We Store The Chowder?

Chowder can be stored safely in the refrigerator for 3-4 days. Ensure that it’s stored in an airtight container to maintain freshness. If you cannot consume it within this timeframe, you can freeze the chowder for 2-3 months

However, be aware that the texture of the potatoes and lobster may change slightly upon thawing and reheating due to their high water content. Always fully reheat leftovers to a safe temperature before consuming them.

Can I Make Chowder In Advance?

Chowder is one of the best dishes to make in advance. Its flavors often deepen and meld together even better after a day or two.

If you plan on making chowder in advance, here are a few tips:

  • Cool Quickly: Place the pot of chowder in an ice-water bath and stir frequently to cool it rapidly.
  • Store Properly: Use airtight containers to maintain freshness and prevent absorption of other flavors in the refrigerator.
  • Reheat Safely: Heat the chowder on the stove until it simmers, ensuring it reaches a minimum temperature of 165°F (74°C) to eliminate bacteria.
  • Freeze for Later: For longer storage, freeze the soup in suitable containers for up to 2-3 months. Note that some ingredients may have slight texture changes when thawed.

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.
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Specials Tools & Equipment Needed

Making Lobster and Corn Chowder requires no special tools or equipment, but having the right kitchen essentials can make the process smoother and more enjoyable. Here’s a list of recommended tools:

  • Dutch Oven or Large Chowder Pot: Provides ample space for cooking and even heat distribution.
  • Sharp Knife: Essential for chopping vegetables and cutting lobster meat.
  • Cutting Board: A sturdy surface for prepping ingredients.
  • Measuring Cups and Spoons: Accurate measurement of ingredients.
  • Wooden Spoon or Heat Proof Spatula: For stirring the chowder during cooking.
  • Ladle: Serving the chowder with control and precision.
  • Chowder Bowls: Deep bowls for serving the chowder.
  • Potato Peeler (optional): Quick and easy peeling of potatoes if desired.

Helpful but not required tools:

  • Immersion Blender or Blender: Blending for a creamier texture.
  • Slow Cooker or Instant Pot: Convenient for adapting the recipe to slow cooking or pressure cooking methods.

Frequently Asked Questions

Can I Use Canned Corn Instead Of Frozen Corn In The Chowder?

Yes, you can use canned corn. Just drain and rinse it before adding to the chowder to remove any excess salt or starch.

What Can I Substitute For Buttermilk If I Don’t Have It On Hand?

You can substitute your buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 10 minutes. Alternatively, you can use plain yogurt or sour cream.

Is It Okay To Use Dried Thyme Instead Of Fresh Thyme, And If So, How Much Should I Use?

Yes, you can use dried thyme. The general rule of thumb is to use 1/3 of the amount of dried herb as you would fresh. So, for this recipe, you would use about 2-3 sprigs’ worth of dried thyme.

Can I Add Other Vegetables To My Chowder?

Absolutely. For added nutrition and flavor, feel free to add other veggies like bell peppers, celery, or carrots. Just remember to adjust the cooking time accordingly.

I Don’t Have Yukon Gold Potatoes, Can I Use A Different Type Of Potato?

Yes, you can substitute with other potatoes like russet or red potatoes. The texture might differ slightly, but the chowder will still be delicious.

Savor The Luxurious Delicacy Of Lobster And Corn Chowder Recipe

Savor The Luxurious Delicacy Of Lobster And Corn Chowder Recipe

5 from 2 votes
Recipe by Hanna Barnes Course: Chowder Recipe


Prep time


Cooking time





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. Prepared with wholesome ingredients, it offers a nutritious and satisfying meal option, especially on colder days. 


  • Canola Oil

  • Large Onion, diced

  • Large Yukon Gold Potato, diced

  • Frozen Corn Kernels, defrosted

  • Fresh Thyme

  • Chicken or Fish Broth (homemade or low-sodium store-bought)

  • Cold Water

  • Buttermilk

  • Cooked Lobster Meat (or raw peeled and deveined shrimp)

  • Kosher Salt

  • Fresh Black Pepper

  • 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.


  • 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.
Hanna Barnes

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