Name: Lobster and Shrimp Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Coastal
Ingredients: 1 tbsp olive oil or butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 celery stalks, diced; 1 carrot, diced; 1 tsp smoked paprika; ¼ tsp cayenne pepper (optional); 1 tsp fresh thyme leaves or ½ tsp dried; 2 medium potatoes, peeled and diced; 3 cups seafood or vegetable broth; 1½ cups corn kernels (fresh, frozen, or canned); ½ lb (225 g) raw shrimp, peeled and deveined; ½ lb (225 g) cooked lobster meat, chopped; 1 cup heavy cream or half-and-half; Salt and pepper to taste; 1 tbsp lemon juice (brightens the flavors); Fresh chives or parsley, chopped; Extra lobster or shrimp pieces; Crackers or crusty bread

Description

Indulge in the luxurious, creamy comfort of this Lobster and Shrimp Corn Chowder. Loaded with tender chunks of lobster, juicy shrimp, sweet corn, and hearty potatoes, all simmered in a rich, flavorful broth, this seafood chowder is the ultimate bowl of coziness. Perfect for chilly nights or when you’re craving something hearty yet elegant.

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Ingredients

Scale

For the Chowder:

1 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced
1 carrot, diced
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 tsp fresh thyme leaves or ½ tsp dried
2 medium potatoes, peeled and diced
3 cups seafood or vegetable broth
1½ cups corn kernels (fresh, frozen, or canned)
½ lb (225 g) raw shrimp, peeled and deveined
½ lb (225 g) cooked lobster meat, chopped
1 cup heavy cream or half-and-half
Salt and pepper to taste
1 tbsp lemon juice (brightens the flavors)

For Garnish:

Fresh chives or parsley, chopped
Extra lobster or shrimp pieces
Crackers or crusty bread

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Instructions

Step 1: Sauté the Base Veggies

Heat olive oil or butter in a large pot over medium heat.
Add chopped onion, celery, and carrot. Sauté for 4–5 minutes until softened.
Stir in garlic, smoked paprika, cayenne (if using), and thyme. Cook for 1 minute until fragrant.

Step 2: Add Broth & Potatoes
4. Add diced potatoes and pour in the broth.
5. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until potatoes are tender.

Step 3: Add Corn & Seafood
6. Stir in corn and let it simmer for 5 minutes.
7. Add shrimp and cook until pink and opaque, about 3–4 minutes.
8. Gently fold in the cooked lobster meat and warm through for 1–2 minutes.

Step 4: Finish with Cream
9. Lower heat and stir in the heavy cream.
10. Add lemon juice, and season with salt and pepper to taste.
11. Simmer on low for 5 minutes—do not boil after adding cream.

Step 5: Blend (Optional)
12. For a thicker texture, remove 1–2 cups of chowder, blend until smooth, and return to the pot.

Step 6: Serve and Garnish
13. Ladle into bowls, top with fresh herbs, extra seafood, and serve with crackers or crusty bread.

Notes

Use Fresh or Frozen Seafood – Both work, but ensure shrimp is raw and lobster is pre-cooked.
Don’t Overcook Shrimp – Add them near the end to avoid rubbery texture.
Balance the Cream – Add just enough for richness, but let the seafood shine.
Fresh Corn Is Ideal – Adds sweetness and pop, but frozen works well too.
Lobster Alternatives – Imitation lobster or all-shrimp works if lobster isn’t available.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American Coastal