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Lobster Corn Chowder


  • Pour chicken broth, lobster broth & wine into a large pot.
  • Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.
  • In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes.
  • Add onion, carrots, celery, peppers and corn kernels and saute stirring until tender, 4 - 5 minutes.
  • Add broth to Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes.
  • Stir in lobster meat, salt, pepper, thyme and 1/2 the chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed.
Approx. Cost - $1.78/8oz serving
Suggested Sell - $4.99 - $6.99
Profit - $3.21 - $5.21/serving
*Includes a provision of $.35 for a slice of garlic crusty bread.