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Bowl of creamy lobster scallop chowder garnished with herbs

Lobster Scallop Chowder

Indulge in this warm, creamy Lobster Scallop Chowder brimming with oceanic flavors—perfect for cozy nights or impressive dinner gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 1 pound lobster meat (cooked and chopped; frozen is fine)
  • 1 pound scallops (fresh, cleaned, and halved)
Base Ingredients
  • 4 slices thick-cut bacon
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 large potatoes (peeled and diced)
  • 4 cups fish stock (or vegetable stock) Use vegetable stock for a lighter version.
  • 2 cups heavy cream The key to that luscious texture!
Seasoning
  • 1 teaspoon thyme
  • Salt and pepper to taste
Garnish
  • Fresh parsley For garnish.

Method
 

Preparation
  1. In a large pot, cook the bacon over medium heat until crispy. Remove and let drain on paper towels, leaving the bacon fat in the pot.
  2. Add diced onions and garlic to the bacon fat and sauté until fragrant and onions turn translucent, about 5 minutes.
  3. Add diced potatoes, fish stock, thyme, salt, and pepper. Bring to a boil, then reduce heat to let simmer until potatoes are tender, about 15 minutes.
Cooking
  1. Stir in the heavy cream and add the scallops. Simmer for another 4-5 minutes, until scallops are opaque. If using frozen lobster, add it now; if fresh, add at the very end.
  2. Crumble the bacon back into the pot, taste, and adjust seasoning as needed. Ladle chowder into bowls and sprinkle with fresh parsley.
Serving
  1. Serve and enjoy every creamy, seafood-laden sip!

Notes

For a lighter version, swap heavy cream for half-and-half. Drizzle with truffle oil before serving for a gourmet touch. Don't worry if chowder is thick; that's part of the magic!