Description

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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Ingredients

Scale

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

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Instructions

Step 1: Sauté the Aromatics

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

Step 2: Build the Base

Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
Slowly pour in the seafood stock, whisking to avoid lumps.
Add the diced potatoes, corn, paprika, thyme, bay leaf, salt, and pepper.
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

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

Step 4: Cook the Seafood

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

Step 5: Serve & Garnish

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American