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Lobster Scallop Chowder

A creamy chowder that combines luxurious lobster and scallops, perfect for weeknight dinners or special occasions.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 3 cups chicken or seafood broth
  • 2 cups diced potatoes
  • 1 cup heavy cream
  • 1 pound lobster meat, cooked and chopped
  • 1 pound scallops
  • Salt and pepper to taste
  • Chopped fresh parsley (for garnish)

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté until tender, about 5-7 minutes.
  2. Add the minced garlic and continue to sauté until fragrant.
Cooking
  1. Pour in the chicken or seafood broth and add the diced potatoes. Bring to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.
  2. Once the potatoes are tender, stir in the heavy cream, followed by the lobster meat and scallops. Let it simmer together for another 5-10 minutes.
Finishing Touches
  1. Taste and season the chowder with salt and pepper to your preference.
  2. Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm.

Notes

You can swap out scallops for shrimp or leave them out entirely. If the chowder looks lumpy, it’s all part of the charm! Store leftovers in an airtight container in the fridge for up to 3 days.