Crab, Lobster and Corn Chowder

August 06 , 2015 by: Hong Food

Although we are smack in the middle of  summer here in Seattle I had a little hankering from some crab and lobster soup. To say that this has been the summer of crab is an understatement. Over Independence day weekend my family and I had our annual Hood Canal gathering and we were very lucky with the crab catch this year. I may or may not have had crab for breakfast.

My next door neighbor is also a fan of crab and recently gifted us with a couple one evening. I figure since I didn’t want to make a habit of eating crab for breakfast, I would make a delightful summer chowder!

Corn and Crab Soup

While at the grocery store I found a great deal on Alaskan king crab and of course I had to add a little into the mix.


And then I came across some lobster. The more the merrier!

I had to refrain myself from just eating off the cutting board.

And I’m so glad I did because the combination of everything was simply divine!

Crab, Lobster and Corn Chowder

¼ cup diced celery
¼ cup diced onion
1 garlic clove, chopped
¼ cup of butter plus one TBSP
2 cups red potatoes, peeled and chopped
a dash of white pepper
sea salt to taste
4 cups of lobster stock(or fish stock if you don’t have lobster stock)
1 TBSP chicken flavor base
2 ½ cups heavy cream
¾ pound Dungeness crab and 1 lobster tail
2 cups fresh corn, cut off of the cob
chopped chives for garnish

In a large stock pot, cook celery, onion and garlic in 1 TBSP of butter. Saute for about 5 minutes, until tender.
Add potatoes, white pepper and lobster stock. Bring to a boil. Cover and reduce to a simmer. Simmer for about 30 minutes, while the stock reduces.
Add chicken base, cream and ¼ cup butter(bad I know but really good). Simmer another 20 minutes.
Check soup to see if it needs salt, it might not.
Stir in the corn. Cook another15 minutes.
Add the crab and cook another 5 minutes.
Ladle into bowls and sprinkle with chopped chives.

Recipe adapted from Northwest Noshings and Ramblings


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