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Lobster Scallop Chowder

A creamy, rich chowder featuring succulent lobster and tender scallops, perfect for cozy evenings or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chowder Base
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups diced potatoes
  • 4 cups chicken broth
For the Creaminess
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • to taste Salt and pepper
For the Seafood
  • 1 pound fresh lobster meat, chopped or canned for convenience
  • 1 cup sea scallops, cleaned and quartered
  • as needed Fresh parsley for garnish

Method
 

Cooking the Chowder
  1. In a large pot, render the chopped bacon over medium heat for about 5–7 minutes, or until crispy.
  2. Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
  3. Toss in the diced potatoes and pour in the chicken broth. Bring everything to a boil, then reduce heat to a simmer. Let it bubble away for about 15 minutes or until the potatoes are fork-tender.
  4. Stir in the heavy cream, whole milk, thyme, and season with salt and pepper.
  5. Once your chowder is creamy, gently add the lobster meat and scallops. Cook for just 5–7 minutes more, allowing the seafood to heat through.
  6. Spoon the chowder into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.

Notes

For bacon lovers, consider adding more bacon. You can also substitute lobster with shrimp for a different twist. Don't worry if your chowder looks a little chunky; it's all part of the charm!