Description

Nothing warms the soul like a comforting bowl of chowder, and this Creamy Lobster and Scallop Chowder is pure seafood heaven. With tender lobster, seared scallops, and a velvety, creamy broth, each spoonful is indulgent and satisfying. It’s the perfect cozy meal when you need a little comfort or are craving something luxurious!

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Ingredients

For the Chowder:

Butter (2 tbsp): Adds richness to the base.
Onion (1 small, finely diced): Adds sweet depth.
Celery (2 stalks, diced): For crunch and flavor.
Garlic (2 cloves, minced): Enhances the savory base.
Flour (2 tbsp): Helps thicken the chowder.
Chicken or Seafood Broth (3 cups): Builds the base of the soup.
Heavy Cream (1 cup): For that creamy texture.
Potatoes (2 medium, diced): Makes the chowder hearty and satisfying.
Lobster Meat (½ lb, cooked and chopped): Sweet, tender bites of goodness.
Scallops (½ lb, seared): Golden on the outside, tender inside.
Corn Kernels (½ cup, fresh or frozen): Adds a touch of sweetness.
Fresh Thyme (1 tsp): Earthy, aromatic notes.
Bay Leaf (1): Adds depth to the broth.
Salt & Pepper: To taste.
Fresh Parsley (for garnish): Adds color and freshness.

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Instructions

Step 1: Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, cooking for 4–5 minutes until softened and fragrant.

Step 2: Make the Roux
Stir in the flour and cook for 1–2 minutes, stirring constantly, until it forms a paste. Slowly whisk in the broth, making sure there are no lumps.

Step 3: Add Potatoes and Simmer
Add the diced potatoes, thyme, and bay leaf. Bring to a simmer and cook for 12–15 minutes, or until the potatoes are tender.

Step 4: Sear the Scallops
While the potatoes cook, heat a small skillet with a bit of butter or oil. Sear the scallops for 2 minutes per side until golden brown. Set aside.

Step 5: Finish the Chowder
Once the potatoes are tender, reduce the heat and stir in the heavy cream, lobster meat, seared scallops, and corn. Simmer for 3–5 minutes until heated through. Remove the bay leaf and season with salt and pepper to taste.

Step 6: Serve and Garnish
Ladle the chowder into bowls and garnish with fresh parsley. Serve warm with crusty bread on the side.

Notes

Don’t Overcook the Scallops: They should be tender and just cooked through.
Use Fresh Lobster: If possible, fresh lobster meat adds the best flavor.
Thicker Chowder: For a thicker texture, mash some of the cooked potatoes into the broth before adding the cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American Coastal