Lobster and Shrimp Corn Chowder

Craving something rich, luxurious, and perfect for a cozy evening? This Lobster and Shrimp Corn Chowder is the ultimate seafood comfort dish. With sweet chunks of lobster, tender shrimp, creamy potatoes, and fresh corn kernels in a silky broth, every spoonful is indulgent yet soothing. It’s perfect for special dinners, cold nights, or anytime you want to impress with minimal effort.

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Why You’ll Love This Recipe
Decadent & Comforting – Creamy, buttery, and brimming with seafood flavor.
Packed with Seafood – Generous portions of lobster and shrimp in every bite.
Fresh & Sweet – Corn and seafood pair beautifully with herbs and cream.
Perfect for Entertaining – Sophisticated enough for guests, easy enough for a weeknight.
Customizable – Use fresh or frozen seafood and adjust the heat and seasoning to your liking.

Ingredients You’ll Need

For the Chowder Base:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 celery stalks, finely chopped
• 1 large carrot, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups seafood stock (or chicken stock)
• 2 cups peeled and diced potatoes (Yukon gold or russet)
• 2 cups corn kernels (fresh or frozen)
• 1 cup whole milk
• 1 cup heavy cream
• Salt and pepper to taste
• ½ tsp smoked paprika
• ¼ tsp dried thyme
• 1 bay leaf

For the Seafood:

• 1 cup cooked lobster meat, chopped into bite-sized pieces
• 1 cup raw shrimp, peeled, deveined, and chopped
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)

Optional Garnishes:

• Crusty bread or oyster crackers
• Extra paprika or chili flakes
• Chopped chives or green onions
• Drizzle of cream or a squeeze of lemon

Tools You’ll Need

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add onion, celery, and carrot. Sauté for 5–7 minutes until soft and translucent.
3. Stir in the garlic and cook for 1 more minute.

Step 2: Build the Base

1. Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
2. Slowly pour in the seafood stock, whisking to avoid lumps.
3. Add the diced potatoes, corn, paprika, thyme, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until the potatoes are tender.

Step 3: Add Dairy & Simmer

1. Stir in the milk and heavy cream. Let the chowder gently simmer (do not boil) for 5 more minutes.
2. Remove the bay leaf.

Step 4: Cook the Seafood

1. Add the raw shrimp and simmer for 3–4 minutes until they’re pink and cooked through.
2. Gently stir in the cooked lobster meat and lemon juice. Heat for another 2–3 minutes until warmed through.

Step 5: Serve & Garnish

1. Ladle the chowder into bowls.
2. Top with chopped parsley and any of your favorite garnishes.
3. Serve with crusty bread or crackers on the side.

Tips for the Best Chowder
Don’t Overcook the Seafood – Shrimp and lobster cook quickly; add them at the end to avoid rubbery texture.
Use Fresh Corn in Season – Adds natural sweetness and crunch.
Add Spice if Desired – A pinch of cayenne or hot sauce brings a nice kick.
Make it Thicker – Add a bit more flour to the roux or mash some of the potatoes.
Use Seafood Stock for Depth – It enhances the overall seafood flavor beautifully.

Serving Suggestions

• Serve with crusty sourdough bread or buttered rolls
• Pair with a light green salad with lemon vinaigrette
• Garnish with crumbled bacon for a smoky twist
• Enjoy with sparkling water or a lemon iced tea

How to Store & Reheat

Storing:

• Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Seafood doesn’t freeze well once cooked, so freezing is not recommended for this recipe.

Reheating:

• Gently reheat on the stovetop over low heat, stirring occasionally.
• Avoid boiling to preserve the creamy texture and keep the seafood tender.
• Add a splash of cream or milk if the chowder has thickened too much.

Frequently Asked Questions

1. Can I use frozen seafood?
   Yes! Just thaw completely and pat dry before cooking.
2. What’s the best substitute for lobster?
   You can use more shrimp, crabmeat, or even firm white fish like cod.
3. Is this soup spicy?
   No, it’s mild and creamy. Add spice to taste with chili flakes or hot sauce.
4. Can I make this ahead of time?
   Yes, but wait to add the seafood until just before serving for best texture.
5. Is this chowder gluten-free?
   No, but you can make it gluten-free by substituting the flour with a gluten-free all-purpose blend or cornstarch slurry.

Final Thoughts

This Lobster and Shrimp Corn Chowder is the definition of comfort meets elegance. With rich, creamy broth and bites of tender seafood, it’s a dish that feels special without being complicated. Whether you’re warming up on a cool day or hosting a dinner party, this chowder will definitely impress.

Try it for your next cozy night in—you’ll be ladling up seconds in no time!

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 28g | Carbohydrates: 28g | Fat: 28g | Fiber: 3g | Sodium: 720mg

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