Creamy Lobster Scallop Chowder: Your Cozy Seafood Escape

Indulge in a bowl of Creamy Lobster Scallop Chowder that combines sweet seafood in a velvety sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Seafood

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 tablespoons Unsalted Butter Adds richness and depth; substitute with olive oil for a lighter version.
1 medium Onion Finely chopped for a sweet, aromatic base; use a sweet onion for a milder flavor.
2 stalks Celery Chopped finely for even cooking.
2 cloves Garlic Minced for a burst of fragrant seasoning.

For Thickening

1/4 cup All-Purpose Flour Use cornstarch for a gluten-free option.
4 cups Seafood or Fish Stock Substitute with vegetable stock for a non-seafood version.

For the Hearty Mix

2 medium Russet Potatoes Peeled and diced.
1 cup Corn Kernels Fresh or frozen.

For Creaminess

1 cup Heavy Cream Coconut cream works for a dairy-free version.
1 cup Whole Milk Balances the creaminess.

For the Seafood

8 ounces Lobster Meat Freshly chopped; use cooked shrimp if unavailable.
8 ounces Sea Scallops Quartered if large.

For Seasoning

1 teaspoon Smoked Paprika Regular paprika is an option for less intensity.
1 teaspoon Dried Thyme Adds an earthy undertone.
1 leaf Bay Leaf Essential for depth during cooking.
to taste Salt Enhances flavor; adjust according to preference.
to taste Freshly Ground Black Pepper Provides mild heat.

For Garnishing

to taste Fresh Parsley Chopped for garnish.
to taste Chives Chopped for garnish.

Equipment

Heavy-bottomed pot

Method

Step-by-Step Instructions

Melt the butter in a large pot over medium heat until bubbly.
Sauté the onion and celery for 5-7 minutes until soft and translucent.
Incorporate minced garlic and cook for an additional 30 seconds.
Sprinkle flour over the mixture and stir continuously to create a roux.
Whisk in seafood stock, then add potatoes, bay leaf, thyme, paprika, salt, and pepper. Bring to a gentle boil.
Simmer gently for 15-20 minutes until potatoes are tender.
Stir in heavy cream, whole milk, and corn kernels, then return to a gentle simmer.
Add lobster meat and scallops, simmer for 4-6 minutes until seafood is cooked through.
Remove bay leaf and adjust seasoning with salt and pepper.
Serve garnished with parsley and chives.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Adjust thickness by adding more stock or milk as needed. For a refreshing twist, consider drizzling fresh lemon juice just before serving.

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