Lobster Scallop Chowder
A rich and creamy chowder featuring succulent lobster and sweet scallops, perfect for chilly days or special occasions.
Ingredients
Main Ingredients
- 1 lb fresh lobster meat, cooked and chopped The star of our show!
- 1 lb scallops, cleaned and cut in half
- 4 slices bacon, diced Because everything's better with bacon!
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cups potatoes, diced
- 3 cups vegetable or seafood broth
- 2 cups heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Steps
- In a large pot over medium heat, add the diced bacon and let it cook until crispy and golden brown.
- Remove the bacon and set it aside. Use the leftover fat to sauté the onion, carrots, and celery for 5-7 minutes until soft.
- Stir in the diced potatoes and the broth. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes until fork-tender.
- Once the potatoes are cooked, add the butter and heavy cream, stirring until well combined and creamy.
- Gently fold in the chopped lobster, scallops, thyme, and crumbled bacon. Cook for another 5-10 minutes until the scallops are just opaque.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with fresh parsley, serving with crusty bread if desired.
Notes
The chowder tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, leave out the heavy cream and add it when reheating for a creamy texture.