Lobster Scallop Chowder
This creamy seafood delight is perfect for a comforting meal, filled with tender lobster and succulent scallops for a trip to the seaside on cold days.
Ingredients
Seafood Ingredients
- 1 lb lobster meat (cooked and chopped) Fresh or frozen can be used.
- 1 lb scallops Fresh or frozen.
- 4 cups seafood stock or chicken stock Choose based on preference.
- 2 cups heavy cream
- 1 cup corn (frozen or fresh)
Vegetables and Aromatics
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 medium potatoes (diced)
- 2 medium carrots (diced)
Seasoning
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Toss in your chopped onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
- Stir in the diced potatoes and carrots. Pour in the seafood stock, and bring it to a gentle simmer. Let it simmer for about 15 minutes or until the veggies are tender.
- Reduce the heat to low and stir in the heavy cream until well combined.
- Add in the lobster meat, scallops, and corn. Season with thyme, salt, and pepper. Cook for another 5-10 minutes until the scallops are tender.
- Garnish with fresh parsley before serving.
- Ladle the chowder into bowls and enjoy!
Notes
For thicker chowder, add more seafood stock or cream. If using frozen lobster, it's just as delicious. This chowder can be made ahead of time for better flavors.