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YOU GUYS!! This chowder. Oh I love this chowder.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

First of all, we are currently at the height of corn season and I cannot get enough. Second of all, we are three days into September, which means that soup is totally fair game. I know that September can still be fairly hot, but it can also bring a preview of the colder days to come. This soup is perfect for those days, a blend of late summer corn and fresh lobster put together into a cozy chowder with scrumptious gruyere cheese! Trust me, even if it is still blazing hot where you are (clearly it is not blazing hot here, and never will be), this soup is still perfect as a lighter end of summer meal.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

I have actually been wanting to make a corn and lobster french onion chowder since very early June. See, sometimes when I am having a hard time coming up with new recipe ideas my thoughts sway ahead to the upcoming months. Then of course, I have like a million and one recipes for four months down the road, but better something than nothing.

Like right now, I already have ten recipes for the holidays that I just have to make because I am so ridiculously excited about them. Yes, I know, so crazy, but that is the way my mind works and sometimes it’s a little frustrating.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Anyway, I got this idea for a corn chowder and french onion soup combo. This September soup is perfect for when it is still officially summer, but fall is close behind. Some of us (like myself) may be craving a bit cozier foods and this corn chowder does the trick. There are tons of fresh late summer corn, onions, and even fresh lobster. I know the lobster is a bit extravagant, but it’s just so good in this recipe. If it is a little too pricey for you or you just do not like lobster you can totally leave it out. No big deal.

But I mean, if you can, make it with the lobster. It’s pretty amazing.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

The base of the soup starts out like any french onion soup with a big batch of caramelized onions. Have I ever told you that this time last year was my first experience with caramelized onions and that ever since then I have pretty much been crazy in love with them?? Because, it’s true and I still cannot get enough of them. I plan to be making a lot of caramelized onion recipes this fall. So um, stock up on the mouth wash.

Once you’ve got the onions caramelized, on to the chowder. I used so much sweet corn in this recipe. It’s super sweet, super creamy and so flavorful. I know that some people may be screaming at me for ruining classic corn chowder (and paring lobster with cheese…again), but don’t get mad until you try it. You’ll love it.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Ok and then finally – my favorite part.

You simply cannot do any kind of french onion soup with out Gruyère and warm toasted bread. You just can’t. So just like classic french onion soup, this chowder gets topped with Gruyère toasties. Nothing better.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Of course like any good chowder, there is some crispy bacon involved. I mean, I figured since I was going all out with this one, bacon was a must. It’s the perfect September meal.

And don’t think because I married two soups together that there is extra work involved. It’s a one pot, pretty quick cooking, simple chowder.

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Late Summer Corn And Lobster French Onion Chowder with Gruyère Toasties.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 Servings
Calories Per Serving: 590 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 3-4 ounce lobster tails * 8, optional
  • 4 slices thick cut bacon chopped
  • 2 tablespoons butter
  • 2 sweet onions thinly sliced
  • 2 cloves garlic minced or grated
  • 2 sprigs fresh thyme
  • salt and pepper
  • 4 tablespoons flour
  • 1 1/2 cups white wine or beer * 12 ounces
  • 2 1/2 cups chicken broth
  • 4 ears fresh corn kernels removed
  • 1 cup heavy cream or half and half
  • 1/2 a lemon juiced
  • 1/4 cup fresh basil or parsley chopped (I used basil)
  • 1 french baguette sliced
  • 4 ounce gruyere cheese shredded


  • Bring a large pot of lightly salted water to a boil. Once boiling drop in your lobster tails. Boil for 5-10 minutes or until your tails turn bright red (it only took mine about 6 minutes). Drain the water and allow the tails to cool.
  • Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain.
  • To the pot add the butter, onions, thyme and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
  • Continue cooking and scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Once the onions are caramelized, add the flour and garlic. Stir the flour with the onions to make a roux, cook about 1 minute. Slowly pour in the wine and chicken broth. Add the corn.
  • Bring the soup to a boil, then cover and simmer for 10 minutes.
  • Meanwhile cut down the back and front of the lobster and pull the meat away from the shell. Dice or shred the lobster meat.
  • After the soup has simmered about 10 minutes add the cream and simmer another 5 minutes. Squeeze half a lemon over the soup, season with salt and pepper. Stir in the lobster and fresh basil. Preheat the the broiler to high.
  • Ladle the soup into oven safe soup crocks. Top with a slice or two from the french baguette and a handful of shredded gruyere cheese. Place under the broiler for 30 seconds to 1 minutes (WATCH CLOSE!!). Garnish with bacon. Eat hot. Enjoy!!


*If lobster is too expensive try swapping in shrimp or just leave the lobster out. The soup is delicious and cozy either way. *Both wine and beer work, but beer adds a little more of a hearty flavor. I have used both and find I think I like the beer better
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Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties | @hbharvest

Oh those toasties and that corn. Still flipping out over this one.

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  1. Where can I get Pottery soup bowls like your blue ones with handle? I simply Love pottery and need soup bowls badly! I’m such a fan!!

    Thank you, Kristi

    1. HI! I found these at TJ Max in the home section. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  2. Hi–I’m wondering why you discard the water that you boiled the tails in. Could you use it for broth in the soup, or does it impart too much of a strong seafood taste?

    1. Hi Cindy! I find it adds a bit to much of a fishy flavor, but I am sure you can use it if you feel comfortable/think you will enjoy it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. 4 stars
    I made this for Valentines Day, yesterday. I had bought some lobster meat and searched your site for something to use it in and this worked with what I had on hand and sounded great. It was very tasty! The instructions do not reference the bacon after the initial cooking, so I chopped it up and added it in with the corn step. I also don’t have suitable soup cups so just broiled it in the dutch oven I made it in with several slices of bread and cheese on top. That worked well.

    1. Hi Janice! I am so glad this recipe turned out well for you and I hope you had an amazing Valentine’s Day! Thank you so much! xTieghan

  4. 5 stars
    Made this tonight for V-day and it’s sooo good! Husband loved it and while I normally dislike recipes cream, I really liked this! Thanks so much!!

    1. Hey Mary! I am sure crab legs will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  5. OMG!! I hate to comment before trying things, but its 4 am and we just finished French toast ? and I was doing my weekly search for what Im gonna make when I saw this! Looks so good! I will let you know when I do it. Thanks so much for all the great recipes. Its my weekly go to and BF loves it. We both appreciate how hard you work. I love making them and he loves eating all the results ?

  6. Ma asteptam sa faci un sinopsis al cartii , era mai usor pentru cei care nu au apetit la citit. Anyway i do;n30#9&t need it Eu m-am lasat de fumat acum 10 ani foarte usor. sunt mandra de asta. Hi, hi!

  7. I made this with my friend…didnt change a thing and it was perfection to say the least. Now Im really wanting to make it for my husband, but he cant eat dairy. What do you think about making it with coconut cream? As far as the cheese goes, I’ll just add the extras to my dish. 🙂

  8. Came upon your website a few weeks ago in one of my random searches and have made 5 of your recipes since then. I swear I am back on your site every other day. However, this recipe is super special. Living in Maine, chowder is a staple for most, but I just don’t care for it. This recipe I LOVE! So much so, that I decided to give s set of rustic soup crocks and this recipe as a bridal shower gift to my daughter’s best friend. The heck with the registry, she won’t know how much she loves this gift until she makes it.

    Thanks so much and keep the recipes coming!!!

    1. Oh my gosh!! This is amazing!! THANK YOU!

      Hope your daughters friend loves the gift, sound pretty awesome to me! 🙂 Thanks again!!

  9. Wow! This chowder rocks! Made it for dinner and it was amazing! Per your recommendation I used the beer instead of the wine and it really added some wonderful depth to the soup. I cut the recipe in half to serve just my husband and I, using one lobster tail. Thanks for sharing an epic recipe!

  10. My husband and I have recently become obsessed with your recipes – especially your bowls. Vietnamese lemongrass beef, mouthwatering. Polenta with ranch hummus, any day please. Southern fried chicken with bourbon sauce, biting but comforting (note: I used my quality bourbon, which is triple aged, and the sauce had a serious kick. Next time I’m using regular Jim Beam). Merci and keep up the creative kitchen work!

    I’m planning on trying this recipe over the weekend and wanted to know what type of beer you used. I’m assuming you used a porter or stout over a fruitier lager or ale, but please correct me if I’m off. I would appreciate any recommendations, since the beer type will play a role in the overall taste. Merci!

    1. HI and THANK YOU! SO happy you are loving my recipes!! I actually just used a German Beer, but any beer that you normally drink will work great! Hope you love this!!