Roasted Corn and Lobster Chowder Roasted Corn and Lobster Chowder

Author: Canadian Living

Bacon and corn add smoky-sweet flavour to this chowder inspired by chef Ryan Dunne of The Fairmont Algonquin. Use our recipe for Cooked Lobster and Stock or buy a steamed lobster and prepared fish stock from a fishmonger.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2008



In pot of boiling water, blanch corn for 5 minutes. Drain and let cool enough to handle; remove kernels. In small bowl, toss together corn, oil, salt and pepper. Spread on small baking sheet; roast in 400°F (200°C) oven until beginning to char, about 8 minutes. Set aside.

Meanwhile, in large Dutch oven, melt butter over medium-low heat; cook potatoes, onion, carrot, bacon and garlic, stirring occasionally, until softened, about 5 minutes.

Stir in flour; cook, stirring, for 1 minute. Gradually pour in stock, stirring and scraping up brown bits from pan; bring to boil. Cover, reduce heat and simmer until potatoes are tender, 10 to 15 minutes.

Add lobster meat, corn and cream; heat through. Season with more salt and pepper if desired. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours. Gently reheat without boiling.) Serve garnished with basil.

Nutritional facts Per serving: about

  • Sodium 754 mg
  • Protein 15 g
  • Calories 308.0
  • Total fat 15 g
  • Cholesterol 45 mg
  • Saturated fat 7 g
  • Total carbohydrate 32 g


  • Iron 9.0
  • Folate 35.0
  • Calcium 6.0
  • Vitamin A 24.0
  • Vitamin C 20.0
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Roasted Corn and Lobster Chowder