The summer corn is absolutely delicious right now and this Easy Homemade Shrimp or Lobster Corn Chowder Recipe is one way to enjoy the flavors of the season. We take fresh corn cobs and the shells of shrimp or lobster tails to craft a broth that is the perfect base for this homemade lobster corn chowder that can also be made with shrimp.
Scroll down to see how we make this delicious shrimp or lobster chowder featuring fresh corn. Don't forget to pin or print the recipe card to save this for your next special meal.
A Soup for Either Everyday or Special Occasions
This is one of those seafood chowders that is perfect for the holiday season or to enjoy for a deliciously easy weeknight comfort food soup. Fresh seafood is key here as we'll use the shells to craft our stock. The reserved stock will be used for our seafood broth that beats any version you'll find at the grovery store. As a bonus, using the corn cobs helps us in reducing food waste. This soup can be ready in under an hour and is just as impressive for delicious weeknight dinner or as part of a summertime dinner party. You can't go wrong.
What We'll Need to Make This Soup for Soup Season
Shallots and minced garlic serves as our aromatics. Leeks are also a wonderful addition. I like adding a bit of warmth with the crushed red pepper flakes and poblano peppers. If you don't have poblano peppers, jalapeños will work just as well. Just make sure to remove the seeds prior to dicing and sauteing. As for the seafood, I'm writing this recipe to showcase how it can be made with either shrimp or fresh whole lobsters. Choose either based on availability near you. Diced potatoes are a must here. You can use either red potatoes, yukon gold potatoes, or any other waxy potatoes available near you.
We'll need a large stock pot to craft our stock of fresh shrimp or lobster shells along with the corn cobs. We'll also need a white wine for the soup base. I like pinot grigio or sauvignon blanc here. Heavy cream is splashed into the soup at the end, though you could also use a bit of whole milk and butter. Herbs like fresh thyme will help to simmer along with the soup. Scroll down to the recipe card for the full ingredient list along with specific measurements for 6 servings.
How to Make This Shrimp or Lobster Corn Chowder Recipe
- Remove the tails and shells from the shrimp. Save the tails and shells as we’re using those for our stock. Using a sharp knife, dice shrimp into ½ inch pieces and set to the side.
- Prep stock by simmering corn cobs with shrimp or lobster shells with a pinch of kosher salt for about 30 minutes. Strain out the shells and reserve the stock for the soup when ready.
- In a 4 quart dutch oven, toast the fennel seeds and crushed red peppers over medium until their aromas release, about 60 seconds. Remove and use a mortar and pestle to grind the fennel seeds and red pepper flakes down. Alternatively, you can use a spice grinder to grind them up.
- In the dutch oven, heat olive oil over medium heat and add the shallots, peppers and leeks. Cook until translucent, about 3 minutes. Add the garlic, toasted fennel seeds, and red pepper flakes. Stir to combine. Add the salt and black pepper. Add the white wine and stir once more, scraping up any brown bits from the pot.
- Add the potatoes and the strained shrimp stock. Add the sprigs of thyme and dried bay leaf. Bring to a gentle simmer for about 10 to 15 minutes, until potatoes are fork tender. Add the shrimp or lobster pieces and cook until just pink, about 2 to 3 minutes. Add the sweet corn kernels followed by the heavy cream. Stir to combine and taste to adjust for any final seasoning.
- Ladle chowder into bowls and garnish with fresh herbs such as chives, basil, and a drizzle of good quality extra virgin olive oil for garnish.
More Seasonal Soups to Love
Shrimp or Lobster Corn Chowder
Equipment
Ingredients
- 2 tablespoons finely chopped shallots
- 2 cloves garlic minced
- 1 cup sliced leeks
- 1 poblano pepper stemmed and seeds removed, finely chopped
- 2 cups diced potatoes
- 1 cup fresh corn kernels from 2 ears of corn cobs reserved
- ½ teaspoon fennel seeds
- ¼ teaspoons crushed red pepper flakes
- 2 teaspoons fresh thyme leaves
- 1 pound shrimp or 2 fresh lobster tails with shells on
- 2 tablespoons olive oil
- 2 cups corn and shrimp/lobster stock
- ¼ cup white wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 dried bay leaf
- Chopped fresh chives and basil leaves for garnish plus a drizzle of basil oil or good quality extra virgin olive oil
Instructions
- Remove the tails and shells from the shrimp. Save the tails and shells as we’re using those for our stock. Dice shrimp into ½ inch pieces and set to the side.
- Prep stock by simmering corn cobs with shrimp or lobster shells with a pinch of kosher salt for about 30 minutes. Strain out the shells and reserve the stock for the soup when ready.
- In a 4 quart dutch oven, toast the fennel seeds and crushed red peppers over medium until their aromas release, about 60 seconds. Remove and use a mortar and pestle to grind the fennel seeds and red pepper flakes down. Alternatively, you can use a spice grinder to grind them up.
- In the dutch oven, heat olive oil over medium heat and add the shallots, peppers and leeks. Cook until translucent, about 3 minutes. Add the garlic, toasted fennel seeds, and red pepper flakes. Stir to combine. Add the salt and pepper. Add the white wine and stir once more, scraping up any brown bits from the pot.
- Add the potatoes and the strained shrimp stock. Add the sprigs of thyme and dried bay leaf. Simmer for about 10 to 15 minutes, until potatoes are fork tender. Add the shrimp and cook until just pink, about 2 to 3 minutes. Add the corn kernels followed by the heavy cream. Stir to combine and taste to adjust for any final seasoning.
- Ladle chowder into bowls and garnish with fresh chives, basil, and a drizzle of good quality extra virgin olive oil for garnish.
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