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Delicious Lobster Scallop Chowder served in a bowl

Lobster Scallop Chowder

A warm and comforting chowder made with tender lobster and succulent scallops in a creamy base, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups diced potatoes (yukon gold recommended)
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
Broth and Cream
  • 4 cups seafood or vegetable stock
  • 1 cup heavy cream Adds creaminess to the chowder.
Seafood
  • 8 oz fresh lobster meat, chopped (or frozen)
  • 8 oz scallops (fresh or frozen)
Other Ingredients
  • 2 tablespoons butter For sautéing the vegetables.
  • to taste salt and pepper
  • for garnish fresh parsley Optional, for garnish.

Method
 

Preparation
  1. Wash, peel, and dice the potatoes, carrots, and celery.
Cooking
  1. In a large pot, melt butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
  2. Add the diced potatoes and pour in the seafood or vegetable stock. Let everything simmer for about 15 minutes, or until the potatoes are tender.
  3. Lower the heat and stir in the heavy cream. Season with salt and pepper to taste.
  4. Gently fold in the lobster and scallops, warming them for about 5 minutes.
  5. Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

Don’t rush the sauté; it enhances the flavor. Substitute seafood with shrimp or veggies for a vegan twist. Store leftovers in an airtight container for up to three days.