Description
A decadent lobster and scallop chowder that’s warm, creamy, and perfect for chilly evenings.
Ingredients
Scale
- 1 pound lobster meat, cooked and diced
- ½ pound fresh scallops
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups diced potatoes
- 4 cups fish stock or clam broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the bacon: In a large pot, cook the diced bacon over medium heat until crispy.
- Sauté the aromatics: Once your bacon is crispy, remove it and add the chopped onion and garlic to the bacon fat, sauté until translucent.
- Add the potatoes: Toss in the diced potatoes and stir for a minute to coat.
- Pour in the stock: Add the fish stock or clam broth and bring to a simmer, cooking 10-15 minutes until potatoes are tender.
- Incorporate the shellfish: Add the scallops and lobster meat and cook for an additional 5 minutes.
- Finish with cream: Stir in heavy cream, thyme, and season with salt and pepper to taste.
- Serve and garnish: Ladle chowder into bowls, sprinkle with parsley, and top with crispy bacon.
Notes
Use fresh ingredients for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chowder, lobster, scallops, creamy soup, comfort food