🦞 Lobster & Scallop Seafood Chowder
Rich, creamy, and packed with seafood—lobster, scallops, and optional shrimp—this chowder is cozy enough for a weeknight but impressive enough for guests.
📝 Ingredients
Seafood
- 1 lb cooked lobster meat, chopped
- 1 lb sea scallops (cut into smaller pieces if large)
- ½ lb shrimp (optional, peeled & deveined)
Vegetables & Aromatics
- 4 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled & diced
- 1 small carrot, diced (optional, for color)
Liquids & Dairy
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 cup whole milk
Seasonings
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- 1 bay leaf
- 1 tsp Old Bay seasoning (optional)
Garnish (Optional)
- Fresh parsley or chives, chopped
- Oyster crackers or crusty bread
👩🍳 Instructions
- Sauté Aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add onion, garlic, and celery, sautéing until softened and fragrant (about 5 minutes). Add carrot if using. - Cook Potatoes & Build Base
Add diced potatoes and cook for 2–3 minutes. Pour in seafood stock and bring to a simmer. Add bay leaf, paprika, cayenne, Old Bay (if using), salt, and pepper. Simmer until potatoes are tender, about 10–12 minutes. - Add Seafood
Reduce heat to low. Stir in scallops, shrimp (if using), and lobster. Cook gently for 3–5 minutes, until scallops are opaque and shrimp are pink. - Cream It Up
Stir in heavy cream and milk. Heat gently—do not boil—to avoid curdling. Adjust seasoning to taste. - Serve & Garnish
Remove bay leaf. Ladle chowder into bowls and garnish with fresh parsley or chives. Serve with oyster crackers or crusty bread for dipping.
✨ Pro Tips
- For extra richness, use a splash of sherry or white wine when adding stock.
- Make it ahead! The flavors actually improve after a few hours.
- Swap lobster for crab if you want a more budget-friendly twist.
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