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Looking into a bowl of summer lobster and corn chowder.

Herbed Summer Lobster and Corn Chowder


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

When sweet on-the-ear corn and succulent lobster are in season, enjoying this favorite pair doesn’t get better than this herbed summer lobster and corn chowder. Made with garden-fresh basil and tarragon, zippy lime and a generous pour of coconut milk for a tropical twist, this lobster and corn chowder is summer comfort food at its finest.


Ingredients

Scale

2 corn ears
2 tablespoons butter
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
3 garlic cloves, grated or minced
2 tablespoons tomato paste
1 cup dry white wine
2 cups seafood stock, preferably homemade (see note)
1 (14)-ounce can full-fat coconut milk, reserving about 2 tablespoons for garnish, optional (see note)
2 cups cooked lobster meat, reserving about 1/4 cup meat for garnish, optional (see note)
1 sprig fresh tarragon leaves, chopped
1/3 cup fresh basil, chopped
1/2 lime, juiced
Pinch of cayenne
Salt and pepper to taste


Instructions

  1. Remove the corn husks and silk, set the corn ears on a cutting board and cut kernels off the ears with a sharp knife. Melt butter in a Dutch oven or pot over medium heat and cook corn kernels until they lightly brown, about four to five minutes. Remove corn and set to the side.
  2. Cook the chopped carrot, celery and onion until softened, about eight to 10 minutes. Add the garlic and tomato paste and cook for 30 seconds, stirring constantly.
  3. Pour in dry white wine. Cook until reduced by about half. Stir in the seafood stock and coconut milk and mix until everything incorporates.
  4. Transfer the soup to a blender and blend until smooth. Return to Dutch oven or pot. Add cooked lobster meat and reserved corn and bring to a simmer. When it's warm enough to serve, stir in tarragon, basil, lime juice and cayenne and turn off heat. Taste. Add salt and pepper as needed. You can also add additional herbs if you'd like.
  5. Ladle into bowls. If desired, garnish with a drizzle of coconut milk and reserved lobster meat. Enjoy!

Notes

  • I definitely recommend using a seafood stock as opposed to substituting chicken stock. Seafood stock adds such a different flavor than chicken stock, so the result won’t be the same if you use chicken stock. My homemade seafood stock is a delicious option and my preferred ingredient, but if you need to use a store-bought version, I’d go with Better Than Bouillon Lobster Base or More Than Gourmet Classic Seafood Stock both of which are available on Amazon.
  • Shake the can of coconut milk well before using. It can start to solidify.
  • For the lobster meat, you can ask your seafood counter if it sells whole lobsters cooked and use that meat. Alternatively, you can steam lobster tails or look for frozen cooked lobster. Don't use imitation lobster meat.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Soups
  • Method: Stove-Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 368
  • Sugar: 5
  • Sodium: 561
  • Fat: 25
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 0
  • Protein: 18
  • Cholesterol: 105

Keywords: lobster and corn chowder, lobster chowder, corn chowder, summer chowder