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Delicious lobster and scallop chowder served in a bowl garnished with herbs

Lobster & Scallop Chowder

A warm and comforting chowder combining the rich flavors of lobster, scallops, and creamy goodness, perfect for special occasions or busy weekdays.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 lb lobster meat, cooked and chopped
  • 1 lb scallops, cleaned and patted dry
Base Ingredients
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 2 cups potatoes, peeled and diced
  • 1 cup corn, fresh or frozen
  • 1 tsp thyme, dried
  • to taste salt and pepper
  • for garnish chopped parsley (optional)

Method
 

Preparation
  1. In a large pot, heat over medium heat and crisp up the bacon slices.
  2. Once bacon is crispy, remove from pot and set aside. In remaining bacon fat, add the diced onion and cook until soft, about 5 minutes. Add garlic and sauté for another minute.
  3. Pour in the chicken broth and add the diced potatoes. Bring to a gentle boil and let simmer until potatoes are tender (about 15-20 minutes).
  4. Stir in heavy cream, corn, and dried thyme; let the mixture simmer for another 5 minutes.
  5. Gently fold in the lobster meat and scallops. Let them warm in chowder for about 4-5 minutes.
  6. Season to taste with salt and pepper, adding paprika for extra flavor if desired.
  7. Ladle chowder into bowls and garnish with crispy bacon and chopped parsley if desired.

Notes

Seafood can turn tough if overcooked, so monitor cooking times. This chowder tastes even better the next day. Feel free to add diced carrots or celery for extra nutrients.