Lobster and Shrimp Chowder with Corn (New England Recipe)

You will absolutely love my Lobster and Shrimp Chowder! Nothing beats a rich, velvety lobster corn chowder loaded with fresh seafood, sweet corn kernels, and smoky bacon—this is one of the best seafood chowder recipes you’ll ever make! A gentle simmer brings out every bit of flavor from the lobster shells and corn cobs, creating a chowder that’s deeply flavorful without being heavy. Finished with a splash of dry sherry, this lobster soup is exactly what you want to cozy up with on a chilly evening.

Nothing says New England like a creamy, indulgent lobster and shrimp chowder that’s perfect for a cold day. If you’re looking for more seafood recipes, definitely check out my lobster cakes, lobster risotto, lobster scampi, shrimp oreganata, and seafood pot pie!

Connection/Linking to other recipes

Why You’ll Love This Recipe

• Incredible Depth of Flavor – A homemade lobster stock made from lobster shells and corn cobs gives this chowder so much flavor, making it taste like something from a high-end restaurant.
• Velvety and Rich (Without Being Too Heavy!) – The combination of whole milk and heavy cream makes this lobster corn chowder indulgent but not overly thick or cloying.
• Packed with Fresh Seafood – Cooked lobster and tender shrimp turn pink as they soak up the lobster juice, making each bite bursting with ocean-fresh flavor.

Ingredients

• Fresh lobsters – The sweetest, most tender meat comes from fresh lobsters. Ask your local grocer to steam them for you if you want to save time.
• Lobster shells & corn cobs – These are the secret to a deeply flavorful lobster stock. Let them simmer on medium-low heat to extract every last bit of richness.
• Bacon – Adds smokiness and depth, plus its rendered fat makes the base of the chowder extra flavorful.
• Corn kernels – Fresh corn is best for its natural sweetness, but frozen works well if it’s out of season.
• Celery stalk – This humble ingredient adds balance and a touch of herbal brightness to the base.
• Potatoes – Yukon Golds keep their shape while adding creaminess. If you love a heartier chowder, red potatoes are a great swap!
• Dry sherry – A classic addition to the best seafood chowder recipes, bringing a touch of nuttiness and depth.
• Heavy cream – Ensures the chowder is silky and rich without becoming too thick.
• White wine – Enhances the seafood flavor while keeping things bright and balanced. Choose a dry, crisp variety like Sauvignon Blanc.
• Shrimp – Adds variety to the seafood mix—look for large, firm shrimp that will hold up in the chowder.

Ingredient Substitutions

• Swap shrimp for lump crab meat – If you want an extra decadent chowder, swap the shrimp for lump crab meat for a touch of sweetness.
• Use white fish instead of shrimp – Flaky white fish like cod or halibut will work well in place of shrimp.
• Add clam juice instead of seafood stock – If you want a brinier, deeper seafood flavor, use clam juice instead of just water in the stock.
• Try red potatoes instead of Yukon Gold – If you love a bit more texture in your chowder, red potatoes hold their shape nicely and have a slightly firmer bite.

Ingredient Additions

• A splash of lemon juice – Brightens up the richness of the cream and seafood.
• A handful of fresh herbs – Thyme, parsley, or even a little tarragon add an earthy freshness.
• A dash of Old Bay seasoning – If you want a subtle, warming spice note, this classic seafood seasoning is perfect.
• A touch of lobster base – If you want an even deeper lobster soup flavor, a little spoonful of concentrated lobster base does wonders.

Step by Step Instructions

Prepare the Lobster and Corn:Remove the meat from the lobster shells, chop into large chunks, and refrigerate. Reserve the shells and any juices.

Cut the corn kernels from the cobs and set aside. Reserve the cobs separately.

Make the Stock: In a large stockpot or Dutch oven, melt the 6 tablespoons of butter over medium-low heat. Add the onion and cook for 5-6 minutes, until soft but not browned.Stir in the sherry and paprika, cooking for 1 minute.Add the milk, cream, wine, lobster shells, and corncobs. Bring to a simmer over low heat, partially cover, and let it cook gently for 30 minutes.

Cook the Soup Base: Meanwhile, in another large pot, cook the bacon over medium-low heat until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

Add potatoes, onion, celery, corn kernels, salt, and pepper to the bacon fat. Sauté for 5 minutes, stirring occasionally.

When the stock is done, remove the lobster shells and corncobs and discard them. Strain the stock into the pot with the vegetables.

Finish the Chowder: Simmer the soup for 12-15 minutes, or until the potatoes are tender. Add the shrimp and cook for 3 minutes, or until just opaque. Stir in the cooked lobster, chives, and cream sherry.

Let it warm through for 2-3 minutes, but do not boil. Taste and adjust seasoning if needed. Serve hot, garnished with the crispy bacon.

Expert Tips

• Let the lobster stock simmer on medium-low heat – You want a gentle simmer to slowly extract flavor from the lobster shells and corn cobs without boiling too aggressively.
• Don’t overcook the shrimp – Add the shrimp at the very end and let them turn pink in the residual heat to keep them tender.
• Use a slotted spoon to remove the shells and cobs – This makes straining easier and ensures you don’t lose any chowder in the process.
• Reheat gently – If making ahead, reheat on low heat to keep the dairy from separating.

Serving Suggestions

• Wine Pairing: A chilled glass of white wine – Something crisp and acidic, like a Sancerre or unoaked Chardonnay, balances the richness of the chowder beautifully.
• Serve in bread bowls – Hollow out crusty sourdough and ladle in the chowder for a restaurant-style presentation.
• Garnish with fresh seafood – Top with extra lobster tail meat for an extra luxurious touch.
• Pair with a side of garlic butter biscuits – Buttery, flaky biscuits are perfect for soaking up every last drop of the lobster bisque-like broth.

Storage Instructions

• Refrigerate – Store in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits!
• Freeze with caution – Dairy-based chowders don’t always freeze well, but if you must, freeze without the shrimp and add fresh shrimp when reheating.
• Reheat gently on low heat – Too much heat can cause the dairy to separate, so warm it slowly and stir occasionally.
• Make ahead – The lobster stock can be made 1-2 days in advance and stored in the fridge until ready to use.

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