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Lobster and shrimp chowder in a bowl.

Lobster and Shrimp Chowder with Corn (New England Recipe)

Allie Hagerty
Warm up with a comforting bowl of Lobster and Shrimp Chowder. This indulgent seafood soup is packed with flavor and perfect for cold days.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 4 servings

Equipment

  • Large stock pot
  • Slotted Spoon
  • Strainer
  • dutch oven
  • Knife and Cutting Board

Ingredients
  

For the Stock

  • 6 tablespoons 3/4 stick unsalted butter
  • 3/4 cup chopped yellow onion
  • 1/4 cup dry sherry
  • 1 teaspoon sweet paprika
  • 3 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup dry white wine
  • Shells and juices from 3 1½-pound cooked lobsters
  • 2 corn cobs kernels removed and reserved

For the Soup

  • 3 ounces bacon large-diced
  • 1 1/2 cups large-diced unpeeled Yukon Gold potatoes about 1 large potato
  • 1 cup chopped yellow onion about 1 medium onion
  • 1 1/2 cups diced celery about 2 stalks
  • 1 1/2 cups fresh corn kernels from 2 ears
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 12 ounces large shrimp peeled, deveined, and chopped into bite-sized pieces
  • 2 teaspoons chopped fresh chives
  • 1/4 cup dry sherry

Instructions
 

Prepare the Lobster and Corn

  • Remove the meat from the lobsters, chop into 1-inch pieces, 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 stock pot, melt the butter over medium-low heat. Add the onion and cook for 5-6 minutes, until soft but not browned.
  • Stir in the dry sherry and paprika, cooking for 1 minute.
  • Add the whole milk, heavy cream, white wine, lobster shells, and corn cobs. Bring to a gentle simmer, partially cover, and let it cook for 30 minutes.

Cook the Soup Base

  • Meanwhile, in a Dutch oven over medium heat, cook the bacon until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside.
  • Add the potatoes, onion, celery, corn kernels, salt, and black pepper to the pot. Sauté for 5 minutes, stirring occasionally.
  • When the lobster stock is done, remove the lobster shells and corn cobs with a slotted spoon and discard them. Strain the stock into the pot with the vegetables.

Finish the Chowder

  • Simmer for 12-15 minutes, or until the potatoes are tender.
  • Add the shrimp and cook for 3 minutes, or until they turn pink and opaque.
  • Stir in the cooked lobster, chives, and dry sherry. Let it warm through for 2-3 minutes without boiling.
  • Taste and adjust seasoning if needed. Serve hot, garnished with the crisp bacon.

Notes

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.
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