Method
Directions
Melt the butter in a large pot over medium heat. Allow it to gently foam, creating a delicious base for your chowder.
Sauté the chopped onion for about 5 minutes until it becomes translucent. Then, add minced garlic and cook for an additional minute.
Stir in the chopped celery and diced potatoes. Cook for about 3–4 minutes, letting the vegetables soften slightly.
Combine the corn kernels into the mix. Give it a good stir to ensure each kernel is evenly distributed.
Pour in the seafood stock and sprinkle in the dried thyme. Bring the mixture to a boil, letting it bubble for about 2-3 minutes.
Simmer by reducing the heat and letting it cook uncovered for 15–20 minutes, or until the potatoes are tender.
Add the heavy cream and gently bring the chowder back to a gentle simmer.
Fold in the chopped lobster meat. Cook for about 5 minutes until heated through.
Ladle the chowder into bowls, garnishing with chopped fresh parsley.
Serve warm with crusty bread or crunchy crackers.
Notes
For an extra zing, add a squeeze of fresh lemon juice before serving.