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Creamy Lobster Scallop Chowder

Creamy Lobster Scallop Chowder for Cozy Nights In

A warm and cozy Creamy Lobster Scallop Chowder that satisfies seafood cravings in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Unsalted Butter Adds richness and depth to the flavor.
  • 1 medium Onion Finely chopped, for a sweet and aromatic base.
  • 1 stalk Celery Freshly chopped to enhance flavor and add crunch.
  • 2 cloves Garlic Minced, for a fragrant seasoning punch.
  • 1/4 cup All-Purpose Flour Used to thicken the chowder to a creamy consistency.
For the Broth
  • 4 cups Seafood or Fish Stock Provides a savory seafood flavor base.
  • 2 medium Russet Potatoes Peeled and diced, adds heartiness to the chowder.
  • 1 leaf Bay Leaf Adds depth during cooking.
  • 1 teaspoon Dried Thyme For earthy undertones that complement seafood.
  • 1 teaspoon Smoked Paprika Imparts a hint of smokiness that elevates the flavor.
For the Creaminess
  • 1 cup Heavy Cream Ensures a luxuriously rich texture.
  • 1 cup Whole Milk Balances the heavy cream for perfect creaminess.
For the Showstopper
  • 1 cup Lobster Meat Freshly chopped into bite-sized pieces.
  • 1 cup Sea Scallops Quartered if large, tender ocean goodness enhances the dish.
  • 1 cup Corn Kernels Fresh or frozen, for sweetness and color.
For Seasoning
  • to taste Salt Enhances flavors.
  • to taste Freshly Ground Black Pepper Offers a mild kick of seasoning.
For Garnish
  • 2 tablespoons Fresh Parsley Chopped, for garnish and a burst of freshness.
  • 2 tablespoons Fresh Chives Chopped, for a hint of mild onion flavor on top.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt the butter until it starts to bubble.
  2. Add onion and celery; cook for 5–7 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in flour and stir for 1–2 minutes to create a roux.
  5. Gradually whisk in seafood stock, then add potatoes, bay leaf, thyme, and paprika.
  6. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
  7. Pour in heavy cream and whole milk, then add corn and simmer gently.
  8. Fold in lobster and scallops; simmer for 4–6 minutes.
  9. Remove bay leaf, adjust seasoning with salt and pepper.
  10. Ladle chowder into bowls and garnish with parsley and chives.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 28gProtein: 20gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1.5mg

Notes

Use freshly cooked lobster meat for best sweetness. Avoid overcooking seafood for tender texture. A squeeze of lemon juice enhances flavor before serving.

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