Lobster Scallop Chowder
This creamy and savory Lobster Scallop Chowder is the perfect comfort food, featuring tender lobster and scallops in a rich broth that warms the soul.
Ingredients
Chowder Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups seafood stock Feel free to use store-bought or homemade.
- 1 teaspoon dried thyme
- 1 cup corn kernels Can be fresh, frozen, or canned.
- 1 pound lobster meat, cooked and chopped
- 1 pound sea scallops, cleaned
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Toss in the minced garlic and sauté for another minute.
- Add the diced potatoes to the pot. Stir everything together and let those flavors meld for about 3 minutes.
Cooking
- Carefully add the seafood stock and dried thyme, bringing the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
- Gently stir in the corn, lobster meat, and scallops. Allow the chowder to simmer for another 5-7 minutes until the scallops are cooked through.
- Pour in the heavy cream and season with salt and pepper to your liking. Stir everything together and let it simmer for another 5 minutes.
- Ladle the chowder into bowls and sprinkle fresh parsley on top if desired.
Notes
For extra flavor, try making your own seafood stock! If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Picky eaters can enjoy chopped vegetables like carrots or celery in this chowder.