Ingredients

4 tablespoons unsalted butter

1 medium onion, finely chopped

2 stalks celery, chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups seafood or fish stock

2 medium russet potatoes, peeled and diced

1 cup heavy cream

1 cup whole milk

1 cup lobster meat, chopped into bite-size pieces

1 cup sea scallops, quartered if large

1 cup corn kernels (fresh or frozen)

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

2 tablespoons fresh chives, chopped

Instructions

Step 1: In a large pot over medium heat, melt the butter until bubbly. Add the finely chopped onion and celery, cooking for about 5–7 minutes until softened.

Step 2: Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 3: Sprinkle the flour over the softened vegetables, stirring continuously for 1–2 minutes to form a light roux.

Step 4: Gradually whisk in the seafood stock. Add the diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and pepper.

Step 5: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until potatoes are tender.

Step 6: Pour in the heavy cream and milk, stir in the corn, and bring back to a gentle simmer.

Step 7: Gently stir in the lobster meat and quartered scallops. Simmer for 4–6 minutes until the seafood is just cooked through.

Step 8: Remove the bay leaf, taste the chowder, and adjust seasoning if needed.

Step 9: Ladle the chowder into bowls and garnish with chopped parsley and chives. Serve hot.

Tips & Variations

For a thicker chowder, mash some of the cooked potatoes against the pot before adding cream and milk.

Swap smoked paprika for cayenne pepper if you like a subtle spicy kick.

Use fresh seafood stock for the best flavor, or substitute with high-quality clam juice if unavailable.

Freeze leftovers without cream for better texture upon reheating; add cream fresh when reheating.

FAQs

Can I make this chowder ahead of time?

Yes, you can prepare the chowder a day in advance and store it in the fridge. However, it’s best to add the cream and seafood just before serving to keep the texture fresh and delicate.

What can I substitute for lobster and scallops?

If you can’t find lobster or scallops, firm white fish like cod or halibut works well. Shrimp can also be a tasty alternative. Just adjust cooking times so the seafood stays tender.