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Lobster Scallop Chowder

This creamy, dreamy Lobster Scallop Chowder combines succulent lobster and tender scallops in a flavorful broth, making it a perfect comfort food for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lobster meat, cooked and chopped
  • 1 lb scallops, fresh or frozen
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups potatoes, diced (preferably Yukon gold) Yukon gold provides a buttery flavor.
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon thyme
  • Salt and pepper, to taste
  • Chives, chopped (for garnish) For presentation.

Method
 

Cooking Instructions
  1. In a large pot over medium heat, add the chopped bacon. Fry until crispy, about 5-7 minutes.
  2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Add in the diced potatoes along with the chicken broth. Bring to a boil, then reduce the heat and let simmer for about 10-15 minutes or until the potatoes are tender.
  4. Pour in the heavy cream, thyme, and season with salt and pepper. Stir gently to combine.
  5. Finally, add the lobster meat and scallops. Cook for an additional 5 minutes until everything is warmed through.
  6. Ladle into bowls, garnish with fresh chives, and serve.

Notes

Don’t overcook the scallops! They can turn rubbery. Leftover lobster can be used as a substitute. Adjust the consistency with more chicken broth or cream if needed.