Lobster Chowder

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours, 10 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This summery recipe for summertime lobster corn soup is a smooth, creamy, dreamy soup full of corn and lobster goodness! A perfect seafood supper.


  • Two lobsters, cooked and shelled, with the shells reserved
  • 4 ears of corn, kernels removed, with the cobs reserved
  • 4 ribs of celery, cut into 3 inch pieces
  • 4 carrots, cut into 3 inch pieces
  • 1 onion, peeled and quartered
  • 1 quart milk
  • 4 slices bacon, cooked until crispy and chopped
  • Chopped chives


  1. Melt one tablespoon butter in large Dutch oven. Add lobster shells, corn cobs, celery, carrots and onion and saute briefly.
  2. Pour milk over all, and add enough water to barely cover. Bring to boil, and then reduce heat to lowest level and simmer for eight hours.
  3. Pull out shells and corn cobs and discard. Strain remainder through a fine mesh strainer. Place strained liquid back in Dutch oven.
  4. Puree reserved vegetables and 1/4 cup of strained broth until totally smooth. Stir it into the soup.
  5. Tear the lobster meat into pieces and add it to the pot, along with the corn kernels, a dash of salt and a grinding of fresh pepper. Heat slowly until heated through.
  6. Serve, garnished with chopped bacon and chives.