Lobster and Corn Chowder 🦞🌽
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
2 lobster tails (or 1 lb cooked lobster meat, chopped)
4 cups corn (fresh, frozen, or canned)
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 medium potatoes, diced
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1 teaspoon thyme (dried or fresh)
Salt and pepper to taste
Fresh chives or parsley, chopped (for garnish)
Instructions
Prepare the Lobster
Cook Lobster: If using raw lobster tails, boil them in salted water for about 5-7 minutes until cooked. Remove from water, cool slightly, and chop into bite-sized pieces. Set aside.
Sauté Aromatics
Heat Butter: In a large pot, melt butter over medium heat.
Cook Onions: Add chopped onion and sauté until translucent, about 4-5 minutes.
Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
Add Vegetables
Add Potatoes: Add diced potatoes to the pot and stir to combine.
Add Stock: Pour in the seafood stock and bring to a boil. Reduce heat and simmer for about 10 minutes, or until potatoes are tender.
Make the Chowder
Add Corn: Stir in the corn and thyme, cooking for an additional 5 minutes.
Add Cream: Pour in the heavy cream and return the chopped lobster to the pot. Simmer for another 5 minutes until heated through.
Season and Serve
Adjust Seasoning: Season with salt and pepper to taste.
Garnish: Serve hot, garnished with fresh chives or parsley.
Tips and Variations
Add Spice: Incorporate a pinch of cayenne pepper for a kick.
Vegetable Variations: You can include diced carrots or celery for added flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Lobster and Corn Chowder! 🍽️