Last Updated on April 15, 2022 by Karen
This Lobster and Corn Chowder is everything a chowder should be – rich, hearty, and creamy. It’s so satisfying that you would never know it’s made in the Instant Pot in under 45 minutes!
Last week, I posted this poll on Instagram and you guys responded that you would like to see the recipe for this Lobster and Corn Chowder that came straight from my new cookbook, The Electric Pressure Cooker Soup Cookbook!
In case you missed my recent announcement, the book is now available in the Kindle version, and the paperback version (which will be released on August 11, 2020) can be pre-ordered here. This Lobster and Corn Chowder is also one of the 100 recipes you can find in the book, along with soup recipes like Moroccan-style Harira Soup and Old-Fashioned Chicken Noodle Soup.
All of the recipes in this book are prepared in the easy-to-use pressure cooker, which makes preparation and cleanup a breeze. Cooking is as easy as setting it and forgetting it! I know you’ll love the recipes, including this rich and delicious Lobster and Corn Chowder.
I realize we are in the middle of the summer, so soups may not be a part of your weekly menus anymore. But for me, I love making soups using seasonal ingredients, especially using farm fresh sweet corn for this chowder which never fails to impress. Lobster and corn brought together with a creamy broth, with bacon and leeks to add a depth of flavor, what could be better than that?
What is the best way to serve this chowder?
Serve this chowder as the entrée topped with some oyster crackers and a fresh green salad on the side or as part of a hefty surf and turf feast.
Can I substitute the heavy cream with milk?
This is an admittedly decadent soup, but don’t be tempted to substitute the heavy cream with milk because every single bite of this lobster and corn goodness is worth it. If you would like to lighten up a bit, you can substitute with light cream or half and half. The consistency of the chowder won’t be as thick, but still very delicious!
Can I use fresh corn on the cob?
Of course! It’s a perfect summertime soup, when fresh corn are at their seasonal best. If you can get fresh corn on the cob, shuck the corn and reserve the kernels for use, then add the cobs to the pot when making the stock for additional sweet corn flavor.
Where can I find lobster stock?
You can make your own lobster stock by reserving the shells from the lobsters, or you can use storebought lobster base broth. Another option you may be able to find at the grocery store is seafood stock.
Can I make this chowder ahead of time?
Sure! Once the high pressure cooking cycle is complete, quick release and let the soup chill (covered) in the fridge. When you are ready to serve, follow the rest of the steps by allowing the soup to come to a simmer before adding in the cornstarch and heavy cream mixture, and stirring in the lobster meat.
Lobster and Corn Chowder
Ingredients
- 4 bacon slices diced
- 2 leeks white and light green parts only, thinly sliced
- 2 celery stalks diced
- 2 Yukon gold or red potatoes skin left on and diced
- 3 cups fresh or frozen corn kernels
- 4 cups lobster stock
- 1 tbsp cornstarch
- 1 cup heavy whipping cream
- 2 cups cooked lobster meat cut into bite-size pieces
- Salt and pepper to taste
- 2 tbsps freshly chopped chives
Instructions
- Turn on the electric pressure cooker and select the “Sauté” mode. Cook the bacon for about 5 minutes, or until crisp. Retain about 1 tablespoon of bacon fat in the pot. Transfer the bacon to a plate lined with paper towels and set aside.
- Add the leeks and celery and cook for 3 minutes, until the vegetables start to become soft. Turn off the “Sauté” mode.
- Add the potatoes, corn, stock, and cooked bacon, and stir to combine.
- Secure the lid. Select the “Manual” mode, and set the cooking time for 7 minutes under High Pressure. When the cooking cycle is complete, quick release any remaining steam.
- In a separate bowl, whisk together the cornstarch and heavy cream. Select the “Sauté” mode again and bring the soup to a simmer. Then, add the cornstarch mixture and stir for about 1 minute, until the soup is thickened. Stir in the lobster meat and simmer until heated through. Turn the electric pressure cooker off.
- Season with salt and pepper to taste. Garnish with the chives before serving.
I hope you love this soup as much as I do! If you make this recipe, be sure to leave a comment below to let me know what you think.
Can you use a slow cooker if you don’t have a pressure cooker?
I haven’t tried it with a slow cooker but I would think you can adapt the recipe using longer cooker time in the slow cooker.