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Lobster Corn Chowder with Sherry

Recipe courtesy of Kit Graham at The Kittchen

Yield: 8 servings | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes


  • 1 lb. lobster meat
  • 6 red potatoes
  • 2 stalks celery
  • 3 scallions
  • 2 Tbsp. butter
  • 1 cup corn, freshly sliced off the cob
  • 6 cups whipping cream
  • 1 cup Holland House® Sherry Cooking Wine
  • 1 sleeve buttery crackers
  • 1 Tbsp. tarragon
  • ½ tsp. paprika
  • salt and pepper, to taste
Shop Ingredients


  1. First, dice the potatoes. Place the potatoes in a large pot and barely cover with water. Boil the potatoes until tender, this will take about 10-12 minutes.
  2. While the potatoes are cooking, dice the celery and chop the scallions. Chop the lobster.
  3. Place the crackers in a plastic bag and use a mallet to crush into crumbs. Set aside.
  4. Once the potatoes are tender, drain them, leaving only a slight amount of liquid, about 1 cup.
  5. Melt the butter in a skillet over medium heat. Sauté the diced stalks of celery. When tender, add scallions and corn. Let cook for 4 minutes.
  6. Add 6 cups of whipping cream to potatoes and heat over medium heat. When warm, add 1 cup of Holland House® Sherry Cooking Wine, paprika, and tarragon. Then add the celery, scallions, corn, lobster, and powdered crackers.
  7. Heat the soup until it slowly bubbles, then serve.