Description
A rich and creamy chowder featuring tender chunks of lobster and scallops that melts in your mouth.
Ingredients
Scale
- 1 pound of lobster meat, cooked and chopped
- 1 pound of scallops, cleaned
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 stalks of celery, diced
- 2 medium potatoes, diced
- 4 cups of chicken or seafood stock
- 2 cups of heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the bacon: In a large pot or Dutch oven, sauté the chopped bacon over medium heat until crispy.
- Sauté your vegetables: Add the diced onion and celery to the pot, cooking them until soft, about 5 minutes.
- Add the potatoes and stock: Toss in the diced potatoes, followed by the chicken or seafood stock. Bring everything to a boil, then reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the cream: Once the potatoes are soft, pour in the heavy cream and stir well. Let the mixture warm up over medium heat, but don’t let it boil.
- Mix in the seafood: Finally, add the cooked lobster and scallops to the pot. Season with salt and pepper to taste. Stir gently to combine and heat everything through.
- Serve: Ladle the chowder into bowls, garnishing with fresh parsley. Enjoy with some crusty bread on the side for dipping!
Notes
If your chowder looks a bit lumpy, don’t worry! It’s part of the texture from the potatoes and seafood. For added spice, consider adding hot sauce or crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
Keywords: chowder, seafood, lobster, scallops, comfort food, creamy soup