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Creamy Lobster Scallop Chowder

Creamy Lobster Scallop Chowder That Warms Your Soul

A comforting Creamy Lobster Scallop Chowder, ready in just 30 minutes, featuring succulent seafood in a rich, velvety broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 4 tablespoons unsalted butter Substitution: Use dairy-free butter for a non-dairy version.
  • 1 medium onion Finely chopped; Yellow or white onion works best.
  • 1 cup celery Chopped evenly for consistent cooking.
  • 2 cloves garlic Minced; Fresh is recommended.
  • 1/4 cup all-purpose flour Gluten-free flour can be substituted.
  • 4 cups seafood or fish stock Homemade stock is preferable.
  • 2 medium russet potatoes Peeled and diced; Other varieties like Yukon Gold can also be used.
  • 1 cup heavy cream Coconut milk for a dairy-free version.
  • 1 cup whole milk Can be replaced with additional cream.
  • 1 cup lobster meat Freshly chopped; Use fresh over frozen.
  • 1 cup sea scallops Quartered if large; Fresh preferred.
  • 1 cup corn kernels Fresh or frozen; Diced tomatoes can offer a tangy flavor.
  • 1 teaspoon smoked paprika Use regular paprika for a milder taste.
  • 1 teaspoon dried thyme Fresh thyme can be substituted for a more vibrant flavor.
  • 1 leaf bay leaf Remove before serving.
  • to taste salt Use less if using salted stock.
  • to taste freshly ground black pepper Adjust to taste.
  • 1/4 cup fresh parsley Chopped; Can be substituted with other fresh herbs.
  • 2 tablespoons fresh chives Chopped; Green onions are a good alternative.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of unsalted butter over medium heat. Add 1 finely chopped onion and 1 cup of chopped celery, cooking for about 5-7 minutes until softened.
  2. Stir in 2 cloves of minced garlic and cook for approximately 30 seconds until fragrant.
  3. Sprinkle 1/4 cup of all-purpose flour over the softened vegetables, stirring constantly for 1-2 minutes.
  4. Gradually whisk in 4 cups of seafood or fish stock, then add 2 diced russet potatoes, 1 bay leaf, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and salt and pepper to taste. Bring to a gentle boil and simmer for 15-20 minutes.
  5. Stir in 1 cup of heavy cream, 1 cup of whole milk, and 1 cup of corn kernels. Bring back to a gentle simmer.
  6. Fold in 1 cup of chopped lobster meat and 1 cup of quartered sea scallops. Cook for an additional 4-6 minutes until seafood is just cooked through.
  7. Remove the bay leaf and adjust seasoning with additional salt and freshly ground black pepper. Mix in 1/4 cup of chopped fresh parsley and 2 tablespoons of chopped fresh chives before serving.
  8. Ladle chowder into bowls, and serve with crusty bread or a light garden salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Reheat on the stovetop and adjust thickness as needed.

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