Lobster Corn Chowder

If you grew up in New England, you know this classic all too well. Lobster corn chowder. It is an East Coast summer classic because the lobster and corn are at their seasonal best during the summer months.

When we were visiting family in East Hampton, my Aunt made fish soup using the leftover lobster and shrimp shells from our lunch at Gosman’s. And it got me thinking about my favorite summer chowder and recalling that it calls for lobster shells to make the broth! So I decided to make my own lobster corn chowder and share the recipe with you.

The best Lobster Corn Chowder recipe is from East Hampton’s resident chef, Ina Garten, and can be found here. I have used this recipe over and over again. It is always a huge hit since she uses cream, bacon, and of course sweet lobster and fresh corn. But if you want a simpler but equally delicious version, check out my recipe below.

Ingredients

• 1 cooked lobster
• 1 Tbs. olive oil
• 3 cups of chicken stock
• 1 gulg of white wine (again not a professional chef)
• 1 ear of cooked corn kernels and removed
• 2 bacon slices, diced
• 1/2 yellow onion, chopped
• 1 cups heavy cream
• 2 Yukon Gold potatoes, cut into quarters
• Salt and freshly ground pepper to taste
• Peprika to taste

First, remove the meat from the claws, knuckles, and tails. Put the shells aside in a bowl, cover, and refrigerate.

In a large pot over high heat warm the olive oil. Add the lobster shells and sauté for about 4 minutes. Add the chicken stock and wine and bring to a simmer. Cook for 25 minutes.

In the meantime warm a Dutch oven to medium heat, sauté bacon for 4 minutes. Add the onion and corn kernels and sauté for about 5 minutes. Strain the lobster broth into the Dutch oven and disregard the shells. To the Dutch oven add cream and bring to a simmer.

Stir in the potatoes, return to a simmer and reduce the heat to medium-low. Cook until the potatoes are tender, about 16 minutes. Stir in the lobster meat, salt, pepper, and paprika. Cook to ensure the lobster meat is warm but not overcooked, about 2 minutes. Taste and adjust the seasonings to taste.

Serve with crusty bread and enjoy!