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Corn & Lobster Chowder



  • 3 oz. clarified butter
  • 2 oz. onions, fine dice
  • 2 oz. celery, fine dice
  • 12 oz. fresh corn, removed from cob
  • 2 oz. flour
  • 2 cups chicken stock
  • 8 oz. red potatoes, skin on, cubed
  • 8 oz. fresh lobster meat, medium dice 8 oz.
  • 1.5 cups heavy cream
  • 1/4 tsp. white pepper
  • 1 tsp. salt
  • 1 bay leaf
  • 1/2 tsp. thyme leaf
  • 1/4 cup red and green peppers, fine dice


Recipe from the York Harbor Inn Kitchen – as featured in Gourmet Magazine
Gerald Bonsey, CEC, York Harbor Inn Executive Chef

Yield: 2 quarts (8 oz. servings)

Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.
Stir in corn, sauté on medium-high heat until corn is cooked.
Add flour, cook for 1 minute while stirring constantly.
Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.
Gently bring to a boil stirring occasionally.