chilled corn soup with lobster

chilled corn soup with lobster

prep time: 10 minutes + refrigeration time
cook time: 20 minutes
ready in: 1 hour, 30 minutes

makes: 6 servings, 2 cups each


  • 2 Tablespoons butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 6 cups corn kernels
  • Ground black pepper, to taste
  • 4 cups reduced sodium chicken stock
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 2 Tablespoons finely diced red onions
  • 2 Tablespoons finely diced bell pepper
  • 2 cups cooked lobster meat*
  • 1 Tablespoon finely chopped chives

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat butter in a large stock pot and add onions and garlic until softened.
  2. Add corn and season with pepper. Stir until corn is softened, about 8 minutes.
  3. Add chicken stock and simmer until corn is fully cooked, about 8 minutes.
  4. Puree soup in a blender until smooth. Soup may be strained if you desire a smoother consistency.
  5. Adjust thickness of soup with water as needed. Cover and transfer to refrigerator to chill.
  6. To prepare lobster topping, in a large bowl combine olive oil, lemon juice, red onions and bell peppers, mix well to combine. Stir in lobster meat and chives. Chill until ready to serve.
  7. Top soup with lobster mixture.
  8. * Substitute crab for the lobster meat
  9. Serving Suggestions: Serve with a side salad and sliced crusty bread. To make an appetizer: serve in small shot glasses or small bowls.

per serving: 240 calories, 8g fat, 3g saturated fat, 80mg cholesterol, 660mg sodium, 29g carbohydrates, 3g fiber, 10g sugars, 16g protein