Print

Cozy Creamy Lobster and Sea Scallop Chowder Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

Indulge in this comforting Creamy Lobster Scallop Chowder Delight, a rich and hearty seafood soup featuring tender lobster and sea scallops simmered with potatoes, corn, and aromatic herbs in a velvety cream base. Perfect for cozy evenings, this chowder blends smoky paprika and thyme with fresh parsley and chives, delivering a luscious taste of the sea.

Ingredients

Scale

Seafood and Dairy

  • 1 cup Lobster meat (chopped into bite-size pieces)
  • 1 cup Sea scallops (quartered if large)
  • 1 cup Heavy cream
  • 1 cup Whole milk

Vegetables and Aromatics

  • 1 medium Onion (finely chopped)
  • 2 stalks Celery (chopped)
  • 3 cloves Garlic (minced)
  • 2 medium Russet potatoes (peeled and diced)
  • 1 cup Corn kernels (fresh or frozen)
  • 2 tablespoons Fresh parsley (chopped)
  • 2 tablespoons Fresh chives (chopped)

Pantry and Spices

  • 4 Tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
  • 4 cups Seafood or fish stock
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Chowder Preparation: Begin by gathering all ingredients and prepping the lobster meat, scallops, and vegetables as directed.
  2. Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter until bubbly. Add finely chopped onion and celery, cooking for 5–7 minutes until softened and fragrant.
  3. Add Garlic: Stir in minced garlic and cook for about 30 seconds until its aroma is released but not browned.
  4. Create Roux: Sprinkle the all-purpose flour over the softened vegetables, stirring continuously for 1–2 minutes to form a light roux that will thicken the chowder.
  5. Incorporate Stock and Potatoes: Gradually whisk in the seafood or fish stock to avoid lumps. Add diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
  6. Simmer: Bring the mixture to a gentle boil, then lower the heat and let it simmer for 15–20 minutes until the potatoes are tender and the flavors meld.
  7. Add Dairy and Corn: Pour in the heavy cream and whole milk, stirring in the corn kernels. Bring the chowder back to a gentle simmer to incorporate these ingredients.
  8. Cook Seafood: Gently fold in the lobster meat and sea scallops. Simmer for an additional 4–6 minutes until the seafood is cooked through and tender.
  9. Final Seasoning: Remove the bay leaf. Taste the chowder and adjust seasoning with salt and freshly ground black pepper as needed.
  10. Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley and chives. Serve hot for a comforting meal.

Notes

  • Use fresh seafood stock or high-quality store-bought fish stock for the best flavor.
  • Do not overcook the scallops and lobster to maintain their delicate texture.
  • For a thicker chowder, reduce the stock slightly before adding cream.
  • Optional: Add a splash of white wine with the stock for deeper flavor.
  • This chowder freezes well, though seafood texture may change; add fresh seafood when reheating if possible.

Keywords: lobster chowder, seafood chowder, creamy chowder, lobster and scallops, seafood soup, comfort food, chowder recipe

Find it online: https://foodbylina.com/cozy-creamy-lobster-and-sea-scallop-chowder-recipe/