Lobster Corn Chowder

By Naperville Magazine
September 2025 View more Recipe

By Kelli Ra Anderson

Lobster, now at its most abundant through December, pairs beautifully in this chowder with the last vestiges of summer’s sweetcorn. And whether you decide to keep it humble (supplementing the lobster with additions of scallops or clams) or you go all in with plentiful tender chunks of sweet lobster, this rich, flavorful soup welcomes fall with open arms.

INGREDIENTS

2 lobsters, 1 to 2 pounds each
4 cups chicken broth
1 8-ounce bottle clam juice
1/2 cup dry white wine, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc (or a cream sherry for even richer flavor)
3 ears of corn (kernels removed; cobs reserved)
5 thick-cut bacon strips, chopped
1 yellow onion, chopped
2 large carrots, diced
3 large celery stalks, diced
2 cups half-and-half or heavy cream
3 medium Yukon Gold potatoes, diced
3 tablespoon fresh chives, diced
1 tablespoon sweet paprika
1/2 teaspoon fresh ground pepper
Salt to taste
(Alternative: 1 cup bay scallops and 1 cup clams with only 1 pound of lobster)

DIRECTIONS

1. In a large pot, bring water to boil and submerge lobsters for 7 minutes.

2. Drain lobsters, cool, and remove meat from claws and tail. Reserve shells and set meat aside.

3. Add 2 tablespoons of oil to the pot and return lobster shells to sauté for 5 minutes.

4. Add broth, wine, clam juice, and corn cobs. Simmer for about half an hour or until liquid is reduced to 2 ½ cups.

5. In a separate pan, sauté bacon until crisp. Remove, leaving fat in the pan. Add onion, carrots, celery, and corn kernels. Sauté for 4 to 5 minutes or until soft.

6. Strain the lobster with broth into another heavy pot. Add half-and-half, sweet paprika, pepper, and potatoes. Simmer on medium-low for 20 minutes or until potatoes are tender.

7. Stir in the lobster meat (including scallops and clams if applicable), and all but 2 tablespoons of the bacon and the chives, heating for 2 to 3 minutes.

8. Garnish with remaining chives and bacon before serving.

PRO TIP: After cutting the kernels off the cob, scrape the cob with the back of a knife to extract the corn milk’s pulp and liquid. Add to the broth for maximum corn flavor.

Photos: Kellira Media