Creamy Lobster Corn Chowder (A New Year’s Eve Tradition for 15+ Years)

December 28, 2025

There are some recipes that become part of your family story — the ones people ask about before they even walk through the door. This lobster corn chowder is one of those recipes for us.

I’ve been making this chowder for over fifteen years, and it has become a beloved New Year’s Eve tradition in our home. It’s rich and creamy without being heavy, comforting without being boring, and just special enough to feel like a celebration.

Paired with warm Better-Than-Red-Lobster Cheddar Biscuits, this is the kind of meal that invites people to slow down, pour another glass of wine, and linger at the table a little longer.

Why This Chowder Works Every Time

This isn’t a spicy chowder.
It’s not smoky.

And it doesn’t rely on bacon or heat to carry the flavor.

Instead, it’s all about balance.

Sweet corn, tender lobster, gentle aromatics, and a creamy base come together in a way that feels elegant yet incredibly cozy. It’s the kind of soup that tastes even better when shared.

And one of my favorite things about this recipe?

It’s incredibly flexible.

Not a Lobster Fan? You’ve Got Options

While lobster makes this chowder feel extra special, you absolutely don’t have to use it.

You can easily:

Swap in shrimp
Use crab
Or skip the seafood entirely and make this the best corn chowder you’ve ever had

Every version works beautifully, which makes this recipe perfect for entertaining a crowd with different tastes.

The Perfect Make-Ahead Entertaining Dish

If you love hosting but don’t love last-minute chaos in the kitchen, this chowder is a dream.

Most of it can be made ahead of time, reheated gently, and finished right before serving. It’s stress-free, reliable, and always impressive — exactly what you want for holidays, dinner parties, or cozy winter evenings.

And let’s talk about the pairing…

This chowder was practically made to be served with cheddar sourdough biscuits. The tangy sourdough, the pockets of cheese, and the creamy soup together? Absolute magic.

Ingredients

Lobster & Base

2 (10-ounce) frozen uncooked lobster tails, thawed
or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth

Vegetables

2 tablespoons butter
2 cups chopped onions
¾ cup peeled, finely diced carrots
⅔ cup finely diced celery

Creamy Base

3 cups bottled clam juice
1½ cups whipping cream
6 tablespoons sour cream

Seasoning & Finish

Salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh chives

Instructions

1. Prepare the Lobster

If using thawed frozen lobster tails, bring a pot of water to a gentle boil. Add lobster tails and cook until just opaque and almost cooked through, about 6 minutes. Drain and cool slightly. Remove meat from shells, cut into bite-size pieces, and set aside. Discard shells.

2. Create the Corn Base

In a blender or food processor, purée 4 cups of the corn with 1¼ cups of the chicken broth until mostly smooth. Set aside.

3. Build the Chowder

In a large pot over medium heat, melt the butter. Add onions and sauté until soft and lightly golden, about 5 minutes.
Add the remaining corn, carrots, and celery. Cook, stirring, until vegetables begin to soften, about 5 minutes.

4. Simmer

Add the clam juice and remaining chicken broth. Bring to a gentle simmer and cook for 10 minutes.
Stir in the corn purée and whipping cream. Simmer gently for another 5 minutes, stirring often.

5. Finish

Season with salt and black pepper to taste. Gently stir in the lobster meat and warm through for 2–3 minutes (do not boil).
Remove from heat and stir in sour cream until smooth and creamy.

6. Serve

Ladle into bowls and garnish with fresh chives. Serve immediately with warm cheddar sourdough biscuits for dipping and dunking.

Serving & Storage Tips

This chowder reheats beautifully — just warm gently and avoid boiling.
Add lobster at the end if making ahead to keep it tender.
Serve with sourdough biscuits, a crusty boule, or even discard rolls.

A Cozy Tradition Worth Sharing

This chowder has fed friends, family, and countless New Year’s Eve celebrations over the years. It’s comforting, adaptable, and always welcomed — the kind of recipe that becomes part of your own traditions.

If you try it, I hope it brings as much warmth and joy to your table as it has to ours.

DOWNLOAD the Recipe HERE

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