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.

Total: 45 minutes

Prep: 25 minutes

Cook: 1 hour 10 minutes

Yield: 4-6 servings

Ingredients

• 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

Directions

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.

Enjoy!