Lobster Scallop Chowder
This creamy Lobster Scallop Chowder is a warm and delicious comfort soup perfect for chilly evenings or gatherings, combining seafood and savory flavors.
Ingredients
Seafood ingredients
- 1 lb. lobster meat, chopped feel free to use frozen if that's all you can find!
- 1 lb. sea scallops, cleaned and chopped
Base ingredients
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 4 cups fish stock can substitute with chicken stock if that's what you have
- 1 cup heavy cream
- to taste Salt and pepper
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
Garnish
- 1 tablespoon chopped parsley for garnish
Instructions
Cooking the Chowder
- In a large pot, fry the bacon over medium heat until it's crispy. This will not only add flavor but will also create that delightful base for your chowder.
- Add the diced onion to the pot and sauté in the bacon fat until translucent. Then toss in the garlic and cook for another minute.
- Stir in the diced potatoes, then pour in the fish stock. Bring it to a simmer and let it bubble away until the potatoes are tender, about 15-20 minutes.
- Once your potatoes are soft, lower the heat and stir in the heavy cream.
- Add in the lobster and scallops. Let everything cook together for about 5 minutes until the seafood is cooked through.
- Sprinkle in your fresh thyme, salt, and pepper to taste.
- Ladle the chowder into bowls and garnish with a sprinkle of chopped parsley.
Notes
If you have leftovers, store them in an airtight container in the fridge. The flavors will deepen, making for an even more delicious chowder the next day. You can swap the lobster and scallops for shrimp or crab if you prefer. For a thicker chowder, consider adding a tablespoon of cornstarch mixed with a little water towards the end of cooking.