| Prep: 45 mins | Cook: 1 hr 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 10g | 32g |
| sugars | fibre | protein | salt |
| 6g | 4g | 25g | 1.2g |
Why I Love Canadian Lobster and Corn Chowder
I’ve always had an affection for recipes that incorporate traditions and bring people together. One recipe very close to my heart is the hearty Lobster and Corn Chowder—a delicious blend of flavors inspired by the Canadian culinary trends I’ve come to relish. This recipe marks a departure from my usual Italian-heavy kitchen routine, but it’s a beautiful departure, indeed.
The Inspiration Behind the Recipe
Coming from an Italian-American background, it’s perhaps surprising that such a Canadian delight has found its way into my impulse collection of favorite recipes. The influence of Chef Michael Smith, a celebrated Canadian chef and culinary storyteller, played no small part in this. I marvel at his ability to construct dishes that are unpretentious yet packed with intense flavor—much like this chowder.
The Components that Make this Dish Special
There are few things more inviting than a fully laden pot of Lobster and Corn Chowder on the stove. Rich, creamy, and decadently hearty, it brings the joy of simple ingredients singing in harmony. The combination of sweet corn, succulent lobster, and velvety cream create a comforting base, while onions, celery, and red bell pepper add a crunch that draws a beautiful contrast to the creaminess. Garnished with fresh parsley and chives, each serving will have everyone around your table asking for seconds.
Although it’s a meal in itself, this chowder makes a stunning companion to a fresh, leafy salad, or maybe a crusty loaf of bread. If you’re partial to a bit of Italian flair, try pairing it with my grandparent’s classic bruschetta. The tangy acidity of the tomatoes perfectly offsets the chowder’s rich depth.
So, whether you’re a regular at making chowders or a newbie on the lookout for something delightful to dish up, I highly recommend giving this Lobster and Corn Chowder a try. Rooted in heartwarming simplicity, it is a taste of comfort that never fails to conjure a sense of home.
What You’ll Need
- 4 cups of fresh corn kernels
- 2 live lobsters, about 1 1/2 pounds each
- 2 tablespoons of unsalted butter
- 2 medium onions, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1/4 cup of all-purpose flour
- 1 cup of dry white wine
- 6 cups of seafood stock or low-sodium chicken broth
- 1 cup of heavy cream
- 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 1 large red bell pepper, cut into 1/2-inch dice
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh chives
- Salt and freshly ground pepper to taste
Method
Step One
Start by placing the lobsters in a large pot and filling it with enough water to cover. Bring the water to a boil, and cook the lobsters for about 10-12 minutes or until they turn bright red. Remove the lobsters and allow them to cool. Reserve 4 cups of the cooking liquid.
Step Two
Once the lobsters are cool enough to handle, remove the meat from the shells. Chop the meat into bite-sized pieces and set it aside. You can also save the shells for additional flavoring if you wish.
Step Three
In a large pot, melt the butter over medium heat. Add onions, celery, and garlic then cook until they are soft and translucent. This should take about 5-7 minutes.
Step Four
Add the flour to the pot, stirring to coat the vegetables. Gradually stir in the wine and allow the mixture to simmer until slightly thickened.
Step Five
Next, add the seafood stock (or chicken broth) and the reserved lobster cooking water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Step Six
Add the potatoes to the pot and cook until they’re tender, this should take about 10-15 minutes. Then stir in the corn kernels, the bell pepper, and the heavy cream. Continue to simmer the chowder until all elements are heated through.
Step Seven
Finally, return the chopped lobster meat to the pot. Season with salt and pepper, and stir in the parsley and chives. Let everything cook together for another few minutes to allow the flavors to meld together.
Step Eight
Ladle the chowder into serving bowls. Serve it hot, garnished with an extra sprinkle of parsley and chives if desired.>
