This Texas lobster stock corn and red potato chowder is built in layers. Homemade lobster stock infused with garlic and corn cobs forms the foundation. A splash of brandy deepens the aromatics, roasted organic corn adds natural sweetness, and red potatoes create creamy structure without breaking down.
Fresh thyme from the garden lifts the richness, while half and half creates body throughout the chowder. Each bowl is plated with a dollop of cream and grilled bacon for a balanced coastal finish.
Inspired by Austin kitchens and Gulf Coast seafood traditions, this is scratch cooking with depth and intention.
WHY THIS CHOWDER WORKS
• Homemade lobster stock builds natural umami depth
• A splash of brandy enhances aroma and richness
• Red potatoes hold their structure while thickening naturally
• Roasted organic corn adds subtle sweetness
• Fresh thyme balances the cream
• A plated dollop of cream adds elegance without heaviness
Ingredients:
Lobster Stock
-
2 lobster tails, shells reserved
-
1 corn cob, kernels removed
-
4 cloves garlic, smashed
-
2–3 sprigs fresh thyme
-
6 cups water
-
1 tablespoon Sloan Seasonings of each: Roasted Garlic and OG
Chowder
-
2 tablespoons butter or olive oil
-
1 small yellow onion, diced
-
2 cloves garlic, minced
-
2–3 tablespoons brandy
-
2 cups red potatoes, diced
-
1½–2 cups roasted organic corn
-
4 cups prepared lobster stock
-
¾ cup half and half
-
1 teaspoon fresh thyme leaves
-
Fresh cracked black pepper
- Add more OG as needed; Spicy if you want to kick it up a bit!
Garnish
-
Cream for plating
-
Grilled bacon, chopped
-
Fresh thyme leaves
Instructions
Step 1: Make the Lobster Stock
In a medium pot, combine lobster shells, corn cob, garlic, thyme, water, and Sloan Seasonings. Bring to a boil, then reduce to a simmer for 30–40 minutes. Strain and reserve 4 cups of stock.
(Set aside.)
Step 2: Building the Flavor Base
Drizzling olive oil into a heavy pot to begin layering flavor.
In a heavy-bottomed pot, heat olive oil over medium heat.
Add onion, celery, and carrots. Sauté 4–5 minutes until softened.
Add garlic and cook 30 seconds.
Deglaze with brandy, scraping the bottom of the pot. Simmer 1–2 minutes.
Step 3: Simmer the Chowder
Add diced red potatoes and roasted corn to the sautéed vegetables.
Pour in 4 cups of the prepared lobster stock.
Bring to a gentle boil, then reduce to simmer for 15–20 minutes, until potatoes are fork-tender.
Step 4: Finish
Lightly mash a portion of the potatoes directly in the pot to thicken naturally.
For a thicker chowder, mash additional potatoes. For a silkier finish, use the optional slurry method below.
Stir in half and half and fresh thyme.
Season to taste.
Ladle into bowls and finish with a dollop of cream and grilled crispy bacon.
Optional Thickening Method
If you prefer a thicker texture, remove 2–3 tablespoons of hot broth and allow it to cool slightly. Whisk in 1 teaspoon arrowroot or cornstarch until smooth. Stir the slurry back into the chowder and simmer 1–2 minutes until thickened.
Serving Suggestions
Serve warm with toasted Italian bread or crusty sourdough.
Pairs beautifully with a simple arugula salad dressed in olive oil and lemon.
Ideal for cool Austin evenings or coastal Texas gatherings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chowder will thicken as it rests. Add a splash of stock or water when reheating.
Cooked With
This recipe was made using Sloan Seasonings OG and Roasted Garlic. Travel Pack Mix can be found on Amazon or at Sloan Seasonings.