Why You’ll Love Fresh Corn and Maine Lobster Chowder (Farmer’s Market Lobster Stew)
Recipe
I love this recipe because it blends the heartiness of a classic chowder with the brightness of fresh summer vegetables. The corn adds natural sweetness, the savory browned bits from the cooked meat deepen the flavor, and the lobster turns it into something truly special. Even though it serves a crowd, it always disappears quickly. It’s the kind of chowder that feels indulgent without being heavy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups baby waxy potatoes, diced to 1/2 inch (I used multicolored). Do not peel 6 lardons diced smoked beef 1 leek, diced to 1/4 inch, carefully washed 3 medium carrots, diced to 1/4 inch 1 bay leaf Salt and black pepper, to taste 2 teaspoons herbs de Provence 4 tablespoons all-purpose flour 6 cups fish or seafood stock 2 cups heavy cream 6 cups corn kernels, scraped fresh from the cob (this was about 8 ears of corn) 1 cup fresh peas 1 1/2 cups picked cooked lobster meat (this was about 4 “pound and a quarter” softies) 2 teaspoons fresh parsley, minced (optional)
Directions
I place the potatoes in a small pan, cover them with water, and boil until tender. I drain them and set them aside.
In a large heavy-bottomed Dutch oven, I cook the diced smoked beef until browned and crisp. I remove the pieces and reserve them for garnish, leaving the rendered fat in the pot.
I add the leeks and carrots to the rendered fat and cook over medium heat for 8–10 minutes, until the leeks caramelize and the carrots soften slightly.
I sprinkle in the herbs de Provence, salt, pepper, and the flour. I cook the flour for 2 minutes, stirring constantly.
I stir in about 1/2 cup of the stock to start loosening the mixture. Once it thickens, I add the rest of the stock.
I add the bay leaf and corn, then simmer the chowder for 12–15 minutes.
I pour in the heavy cream, then gently stir in the lobster meat, cooked potatoes, and peas. I simmer for another 3–5 minutes until everything is heated through.
I adjust seasoning to taste and remove the bay leaf before serving.
I ladle the chowder into bowls and top with parsley and the reserved browned meat pieces, if I want extra flavor and color.
I sometimes add a splash of white wine when softening the vegetables for extra depth. If I want a creamier chowder, I lightly mash a cup of the cooked potatoes before adding them back in. For heat, I add a pinch of cayenne or crushed red pepper. I also love stirring in chopped fresh chives or tarragon at the end for a more herbal finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chowder gently on the stovetop over low heat, stirring often to keep the cream from separating. I avoid boiling it once the cream and lobster are added. This chowder does not freeze well because the dairy can separate and the potatoes may become grainy.
FAQs
Can I use frozen corn?
Yes, I use frozen corn when fresh isn’t available; I add it straight to the pot without thawing.
Can I substitute chicken stock?
Yes, but seafood stock adds a deeper, more traditional flavor.
What kind of potatoes work best?
I prefer baby waxy potatoes because they hold their shape well and stay creamy.
Can I use cooked lobster tails instead?
Yes, any cooked lobster meat works.
Can I make this chowder ahead?
I prep the vegetables and cook the potatoes ahead, but I assemble the chowder the day I serve it for the best texture.
How do I thicken the chowder more?
I simmer it a few extra minutes or mash a little of the potato into the broth.
Can I make it lighter?
I replace part of the heavy cream with whole milk, though the chowder will be slightly thinner.
Do I need the browned meat pieces on top?
No, but I love the flavor and texture they add.
Can I add clams or shrimp?
Yes, I sometimes add shrimp during the final few minutes of cooking or stir in chopped clams.
What cheeses pair well if serving with bread?
I love serving it with cheddar, gruyere, or parmesan on the side.
Conclusion
I love how this fresh corn and Maine lobster chowder captures the essence of summer in every bowl. The sweet vegetables, rich cream, and tender lobster come together in a comforting yet elegant dish that feels both rustic and refined. Whether I’m feeding a crowd or savoring leftovers the next day, it always tastes like a celebration of the season.
A luxurious yet rustic summer chowder filled with sweet fresh corn, tender potatoes, rich cream, and delicate Maine lobster. Smoky browned lardons deepen the flavor, making this a hearty but refined dish perfect for feeding a crowd.
Ingredients
3 cups baby waxy potatoes, diced to 1/2 inch (unpeeled)
6 lardons diced smoked beef
1 leek, diced to 1/4 inch and thoroughly washed
3 medium carrots, diced to 1/4 inch
1 bay leaf
Salt and black pepper, to taste
2 teaspoons herbs de Provence
4 tablespoons all-purpose flour
6 cups fish or seafood stock
2 cups heavy cream
6 cups fresh corn kernels (about 8 ears)
1 cup fresh peas
1 1/2 cups cooked lobster meat, chopped
2 teaspoons fresh parsley, minced (optional)
Instructions
Place diced potatoes in a small pot, cover with water, and boil until tender. Drain and set aside.
In a heavy Dutch oven, cook the smoked beef lardons until crisp. Remove and reserve, leaving rendered fat in the pot.
Add leeks and carrots to the pot. Cook over medium heat for 8–10 minutes until leeks caramelize and carrots soften.
Stir in herbs de Provence, salt, pepper, and flour. Cook for 2 minutes, stirring constantly.
Add about 1/2 cup stock to loosen mixture; once thickened, add remaining stock.
Add bay leaf and corn. Simmer 12–15 minutes.
Pour in heavy cream, then gently fold in lobster meat, cooked potatoes, and peas. Simmer 3–5 minutes until heated through.
Adjust seasoning and remove bay leaf.
Serve hot, topped with parsley and the reserved browned meat pieces if desired.
Notes
For a creamier chowder, lightly mash some cooked potatoes before adding.
Add cayenne or crushed red pepper for heat.
Stir in fresh chives or tarragon at the end for an herbal finish.
