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Bowl of creamy Lobster Scallop Chowder garnished with fresh parsley.

Lobster Scallop Chowder

Indulge in this comforting Lobster Scallop Chowder, packed with fresh seafood and creamy goodness, perfect for cozy nights in or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 1 pound lobster, cooked and chopped Fresh or frozen lobster can be used.
  • 1 pound scallops
Base Ingredients
  • 4 slices bacon, diced This adds flavor and texture.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups potatoes, diced Potatoes are the heart of the chowder.
  • 3 cups vegetable broth Can substitute with chicken broth if preferred.
  • 1 cup heavy cream For a rich and creamy texture.
  • 1 teaspoon thyme
  • to taste Salt and pepper Adjust according to preference.
  • to garnish Chopped parsley For garnish that enhances presentation.

Method
 

Preparation
  1. In a large pot over medium heat, cook your diced bacon until it’s crispy.
  2. Add chopped onion and garlic, sauté until the onion becomes translucent, about 4-5 minutes.
Cooking
  1. Add diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 12-15 minutes.
  2. Stir in heavy cream and thyme, bringing the mixture back to a gentle boil.
  3. Gently fold in lobster and scallops, letting them warm through for about 5 minutes.
  4. Taste and adjust seasoning with salt and pepper.
  5. Ladle chowder into bowls, garnish with fresh parsley, and serve hot.

Notes

If you can't find fresh lobster, frozen lobster or crab can be used. Store leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove.