Lobster and Shrimp Corn Chowder

Rich, creamy, and brimming with succulent seafood and sweet corn, this Lobster and Shrimp Corn Chowder is a luxurious comfort food you can easily make at home. Loaded with tender chunks of lobster, juicy shrimp, and a flavorful broth infused with garlic, herbs, and cream, every spoonful is indulgent and satisfying. It’s the perfect dish for cozy nights, elegant dinners, or whenever you crave something warm and hearty with a coastal flair.

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Why You’ll Love This Recipe
Seafood Lover’s Dream – Lobster and shrimp in every creamy, flavorful bite.
Hearty and Filling – Packed with potatoes, veggies, and corn for a complete meal.
Restaurant-Worthy – Impressive presentation, but surprisingly easy to make.
Perfect for Any Season – Light enough for spring, rich enough for winter.
Customizable – Easily swap or add ingredients to suit your taste.

Ingredients You’ll Need

For the Chowder Base:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 1 carrot, peeled and diced
• 2 medium potatoes, peeled and cubed (Yukon gold or red potatoes)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• ½ tsp dried thyme
• ¼ tsp crushed red pepper flakes (optional for a kick)

For the Seafood & Corn:

• 1½ cups cooked lobster meat, chopped
• 1 lb shrimp, peeled, deveined, and chopped
• 2 cups corn kernels (fresh, canned, or frozen)
• 3 cups seafood stock or chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• ½ cup half-and-half (optional for extra creaminess)
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped (plus more for garnish)

Toppings (Optional):

• Crusty bread or oyster crackers
• Cooked turkey or beef bacon bits
• Shredded cheese or a dollop of sour cream
• Sliced scallions or fresh thyme sprigs

Tools You’ll Need
Large soup pot or Dutch oven
Sharp knife and cutting board
Measuring cups and spoons
Ladle for serving
Whisk or wooden spoon

Step-by-Step Instructions

Step 1: Sauté the Vegetables
Heat butter and olive oil in a large pot over medium heat.
Add diced onion, garlic, celery, and carrot. Sauté for 4–5 minutes until softened and fragrant.

Step 2: Add Potatoes and Seasonings
Stir in the potatoes, salt, pepper, smoked paprika, thyme, and red pepper flakes.
Cook for 2–3 minutes, stirring occasionally.

Step 3: Add Broth and Simmer
Pour in the seafood stock (or chicken broth). Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 4: Add Corn and Creamy Ingredients
Stir in corn, milk, heavy cream, and half-and-half (if using).
Simmer for 5–7 minutes to blend the flavors—do not let it boil.

Step 5: Add Lobster and Shrimp
Gently stir in chopped lobster and shrimp.
Cook for 4–6 minutes, or until the shrimp are pink and fully cooked.

Step 6: Finish with Lemon and Herbs
Stir in lemon juice and chopped parsley.
Taste and adjust seasoning as needed.

Step 7: Serve and Enjoy
Ladle into bowls and garnish with extra parsley or your favorite toppings.
Serve hot with crusty bread or crackers for dipping.

Tips for the Best Seafood Chowder
Use Pre-Cooked Lobster – Save time by using pre-cooked tails or claw meat.
Don’t Overcook the Shrimp – Add at the end to keep them tender and juicy.
Keep the Cream from Curdling – Simmer gently and avoid high heat once dairy is added.
Fresh Corn Adds Sweetness – Use fresh off the cob when in season.
Make It Ahead – Flavors deepen after resting a few hours or overnight in the fridge.

Serving Suggestions
With Garlic Bread – Perfect for dipping and soaking up the creamy broth.
Alongside a Crisp Salad – A fresh, green contrast to the richness.
With a Squeeze of Lemon – Adds brightness and balances the cream.
Topped with Crispy Bits – Try turkey or beef bacon crumbles for crunch.
In a Bread Bowl – An indulgent and visually impressive way to serve.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Seafood is best when fresh, so enjoy leftovers promptly.

Freezing:
Freeze: Cool completely and store in freezer-safe containers for up to 2 months.
Note: Cream-based soups may separate slightly when thawed, but can be re-blended gently when reheating.

Reheating:
Stovetop: Reheat gently over low heat, stirring often.
Avoid boiling to keep the cream smooth and shrimp tender.
Microwave: Heat in short intervals, stirring in between.

Frequently Asked Questions

1. Can I use frozen shrimp or lobster?
Yes—just thaw completely and pat dry before adding to the soup.

2. Can I substitute other seafood?
Absolutely. Try scallops, crab meat, or white fish chunks.

3. Is this chowder gluten-free?
Yes, as written. Just confirm your broth and add-ins are gluten-free.

4. Can I make it dairy-free?
Use coconut milk and dairy-free alternatives, though it will change the flavor and texture slightly.

5. Can I make it thicker?
Yes—mash a few potatoes in the pot or stir in a cornstarch slurry if desired.

Final Thoughts
Lobster and Shrimp Corn Chowder is the ultimate blend of elegance and comfort. Whether you’re looking for a hearty seafood dinner or a cozy bowl to warm up with, this chowder delivers big flavor and satisfying richness. Every spoonful is creamy, savory, and loaded with delicious textures and ingredients that feel both decadent and nourishing.

Make it once, and you’ll want to curl up with this chowder every chance you get.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American / Seafood

Nutritional Information (Per Serving, serves 6):
Calories: 430 | Protein: 26g | Carbohydrates: 24g | Fat: 28g | Fiber: 3g | Sodium: 680mg

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