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Ina Garten Lobster Corn Chowder

Ina Garten Lobster Corn Chowder

Ina Garten’s Lobster Corn Chowder is a New England–style creamy soup, elevated with chunks of lobster, fresh corn kernels, and diced potatoes. The base is built on sautéed onions, celery, and herbs, enriched with cream and butter for a smooth, velvety texture. It’s a satisfying dish that balances seafood richness with the sweetness of summer corn.

Ingredients

Scale
  • pounds cooked lobster meat, chopped

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1 large yellow onion, diced

  • 1 cup diced celery

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon paprika

  • 3 cups fresh corn kernels (from about 4 ears) or frozen

  • 3 cups peeled and diced Yukon Gold potatoes

  • 4 cups seafood stock (or chicken stock)

  • 1½ cups heavy cream

  • ½ cup dry white wine

  • 1 tablespoon chopped fresh chives (optional for garnish)

  • Optional: pinch of cayenne for gentle heat

Instructions

Sauté aromatics

In a large pot, heat olive oil and butter over medium heat. Add diced onion, celery, salt, pepper, and paprika. Sauté for 5–7 minutes until the vegetables are soft and fragrant.

Add potatoes and corn

Stir in the corn kernels and diced potatoes. Cook for 2–3 minutes, stirring occasionally.

Pour in stock and simmer

Add the seafood (or chicken) stock and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Stir in cream and wine

Add the heavy cream and white wine. Simmer for another 5–10 minutes to thicken slightly.

Add lobster meat

Gently stir in the chopped lobster and cook just until heated through, about 2–3 minutes. Do not overcook, as lobster can become tough.

Taste and adjust

Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne if desired.

Serve warm

Ladle into bowls and garnish with fresh chives if using. Serve with crusty bread or oyster crackers.