lobster chowder


I must admit I did not prepare this recipe. Baalok cooked up this drool-inducing lobster corn chowder the other weekend. I observed him from the kitchen table, happily chopping the vegetables and sipping a glass of wine, while he carefully crafted the creamy soup. We giggled over his novice cooking questions and he swatted my prying hands away from plump chunks of lobster. It was a perfect night in, and the meal was a perfect fit with the frost outside. Served with a side of buttery, crusty bread, this soup makes a delicious, heartwarming entrée.

Ina Garten’s Lobster Corn Chowder
Adapted from the Barefoot Contessa
Serves 4-6

For the stock:

  • 6 tablespoons (¾ stick) unsalted butter
  • 1 cup chopped yellow onion
  • ¼ cup sherry
  • 1 teaspoon paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry white wine

For the soup:

  • 1 tablespoon good olive oil
  • ¼ pound bacon
  • 3 cups corn
  • 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
  • 1½ cups chopped yellow onions (2 onions)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds cooked lobster (Ina calls for fresh lobster, we just used pre-cooked – less prep time and it was good!)
  • ¼ cup sherry
  • 2 teaspoons chopped fresh chives

For the stock, melt the butter in a large stockpot. Add the onion and cook over medium-low heat until soft, stirring occasionally.

Add the sherry and paprika and cook for 1 minute. Add the milk, cream and wine and bring to a simmer. Then partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

While the stock is simmering, cook the bacon with the olive oil in another stockpot. Remove bacon when crisp.

Then add the potatoes, onions, corn, salt, and pepper to the same pot and cook for 5 about minutes.

When the stock is ready, pour it into the pot with the potatoes and corn.

Simmer over low heat for 15-20 minutes, until the potatoes are tender.

Add the cooked lobster, the chives and the sherry and season to taste. Stir gently until everything is heated.

Serve hot with a garnish of the cooked bacon (Baalok and I skipped this last step. Once we cooked the bacon, we just couldn’t stop munching on it).

4 thoughts on “lobster chowder

  1. Gloria

    Hi Beth,
    I am enjoying your blog. Your descriptions make me think I am experiencing N.Y. and the food you are eating or cooking. Will you come cook for our supper club? I’ll set a place for you. See you March 23! Ha! Keep blogging! I’m loving it.


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