Lobster Scallop Chowder
A rich and creamy chowder featuring sweet lobster and tender scallops, perfect for chilly evenings and special gatherings.
Ingredients
For the Chowder Base
- 4 slices slices of bacon, chopped Cooked until crispy.
- 1 medium onion, diced Adds depth of flavor.
- 2 cloves of garlic, minced Enhances aroma.
- 3 medium potatoes, diced Provides heartiness.
- 4 cups seafood stock (or chicken broth in a pinch) Base for the chowder.
- 1 cup heavy cream Richness and creaminess.
- 1 cup milk To lighten the chowder.
For the Seafood
- 1 lb lobster meat, cooked and chopped Star ingredient.
- 1 lb scallops, cleaned Adds a delicate flavor.
- 2 cups corn (fresh, frozen, or canned) Adds sweetness.
Seasoning and Garnish
- to taste Salt and pepper Essential for flavor.
- for garnish Fresh parsley, chopped Adds color and freshness.
Instructions
Cooking the Bacon
- In a large pot, sauté the chopped bacon over medium heat until crispy.
Sautéing the Aromatics
- Add the diced onion and minced garlic to the pot. Cook until the onion is soft and translucent.
Adding the Potatoes
- Toss in the diced potatoes and stir everything together.
Pouring in the Stock
- Add your seafood stock (or chicken broth) and bring to a gentle boil. Lower the heat and let it simmer for about 10-15 minutes until the potatoes are tender.
Achieving Creamy Perfection
- Stir in the heavy cream and milk until combined.
Incorporating the Seafood
- Gently fold in the chopped lobster, scallops, and corn. Let it simmer for another 5 minutes until the seafood is heated through.
Seasoning the Chowder
- Taste the chowder and season with salt and pepper as necessary.
Serving the Chowder
- Spoon the chowder into bowls, sprinkle with fresh parsley, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain creamy texture. Customize by substituting shrimp or omitting seafood for a vegetarian option.