Lobster corn chowder is a rich creamy decadent chowder with chunks of lobster, plenty of corn, diced red potatoes, and a hint of white wine. Lobster corn chowder is perfect for any time of the year, but especially after a cold day in the winter for me. The chowder is easy to prepare, taking about 30-60 minutes to make and promises to be a big hit with friends and family.
In a stock pot or Dutch oven, heat the butter and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove the bacon with a slotted spoon and reserve. Add the potatoes, onions, celery, carrot, corn kernels, salt, and pepper to the same pot and sauté for 5 minutes.
Add the half and half, tarragon, paprika and simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster and crushed crackers and let the soup thicken slightly.
Placing the crackers in a plastic bag and using a roller over the bag will make the crackers ultra fine.
Season with any additional salt and pepper to taste. Serve the chowder hot with a garnish of crisp bacon and scallions.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!