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Bowl of creamy lobster scallop chowder garnished with herbs and seafood

Lobster Scallop Chowder

A creamy and savory chowder that combines the luxurious sweetness of lobster and subtle brininess of scallops, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Chowder Base
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and cubed
  • 1 cup corn (frozen or fresh)
  • 1.5 cups heavy cream For a lighter version, use half and half.
  • 2 cups seafood stock (or vegetable broth)
  • 1 cup cooked lobster meat, chopped Fresh lobster is preferred.
  • 1 cup scallops, cleaned Fresh or frozen works.
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional) For presentation.

Method
 

Preparation
  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, stirring until soft and fragrant, about 3-4 minutes.
  2. Add the cubed potatoes and seafood stock. Bring to a gentle boil, then reduce heat, cover, and simmer for about 15 minutes until the potatoes are fork-tender.
  3. Stir in the heavy cream and corn, mixing well to achieve a creamy texture.
  4. Gently fold in the chopped lobster and scallops, allowing to cook through for an additional 5 minutes.
  5. Season with salt and pepper to taste. Serve hot and garnish with fresh herbs if desired.

Notes

Use fresh seafood for best flavor. The chowder gets better the next day. Can be made dairy-free by substituting heavy cream with coconut milk.