Lobster Corn Chowder with Sherry

Homemade Lobster Corn Chowder is a rich creamy decadent chowder with chunks of lobster, plenty of corn, diced red potatoes, and a hint of sherry. The sherry adds a burst of flavor while the corn gives a crispy freshness. 

Servings 8


  • 1 pound of Lobster Meat
  • 6 new Red Potatoes
  • 2 stalks of Celery
  • 3 Scallions
  • 2 tablespoons of Butter
  • 1 cup of Fresh Corn sliced off the cob
  • 6 Cups of Whipping Cream
  • 1 cup of Holland House Sherry Cooking Wine
  • 1 sleeve of Buttery Crackers
  • 1 tablespoon of Tarragon
  • ½ teaspoon of Paprika
  • Salt & pepper to taste


  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.