Lobster Corn Chowder Recipe

If you’re from the northeast, specifically New England you know how famous New England Clam Chowder is. Corn Chowder has always reminded me of Clam Chowder, so I decided to make a Corn Chowder with Lobster, and it didn’t disappoint. For the recipe, I used half and half instead of heavy cream to lighten it up.

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Total: 45 minutes

Prep: 25 minutes

Cook: 1 hour 10 minutes

Yield: 4-6 servings


  • 1-pound cooked lobster meat (Order here: Lobster Online)
  • 1 yellow onion, diced
  • 3 large celery stalks, diced
  • 1 cup carrots, diced
  • 3 garlic cloves, diced
  • 1 ½ cups sweet corn
  • 2 cups baby Yukon gold potatoes, sliced in half
  • 2 cups half and half
  • 4 cups vegetable broth
  • ¼ cup Marsala wine
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon nutmeg
  • Salt & pepper


  1. In a large pot, add the onion, celery, and carrot and cook until softened, approximately 5 minutes.
  2. Stir in the garlic and cook for 1-2 minutes.
  3. Add the corn and potato to the mixture. Cook for an additional 3-4 minutes.
  4. Stir in 4 cups of vegetable broth and half and half.
  5. Bring the mixture to a boil and turn the heat to low.
  6. Stir in the wine, paprika, cayenne, nutmeg, and lobster.
  7. Season with salt and pepper, to taste.


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