Summer Lobster Corn Chowder
Summer Lobster Corn Chowder is one of our favorite summer soups. We like this soup for several reasons. First of all, lobster is hands down my family’s favorite food. In fact, since we have been all been working and attending school at home, we have a new tradition called Lobster Tuesday. That’s when we have lobster for lunch every Tuesday, right after I get home from my weekly supermarket trip. Sometimes we have lobster rolls, and sometimes we have lobster salad. But yesterday we had this rich and creamy Lobster Corn Chowder. I fill this chowder with potatoes, and corn, and ham, and bacon, and of course, lobster, that I think it was our best Lobster Tuesday yet.
Lobster Corn Chowder
A rich and creamy corn chowder filled with luscious lobster chunks.
Ingredients
- 4 slices chopped bacon
- ½ cup chopped onion
- 1 cup chopped red pepper
- ½ cup chopped celery
- 1 tbsp. sliced garlic
- 1 cup peeled and diced potatoes
- ½ cup chopped ham
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 1 bay leaf
- 2 sprigs of thyme
- 2 cups chicken broth
- 1 cup half and half
- 4 ears corn
- 2 cups lobster meat
- 1 tbsp. butter
- 1 tbsp. flour
Instructions
- In a Dutch oven, cook the bacon until it's crisp, and then remove it to drain.
- Then, add all the herbs, ham, butter and vegetables to the pot and cook them until they're tender, about 10 minutes.
- Stir in the flour and let it cook for a minute. Then add the chicken broth and half and half and simmer for twenty minutes, covered.
- Add the cooked lobster meat and cook for one more minute. Serve the chowder with the reserved bacon sprinkled on top.
Nutrition
Calories: 350kcal
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