Ingredients
Equipment
Method
- Step 1: First things first, let's get those beautiful scallops ready. In a skillet, heat 1 tablespoon of butter over medium-high heat. Once it's shimmering, carefully add your scallops. Sear them for about 1–2 minutes per side. You're looking for a lovely golden-brown crust. Once they're perfectly seared, take them out of the pan and set them aside. They'll join the party later!
- Step 2: Now, grab your large soup pot. Melt the remaining 2 tablespoons of butter along with the olive oil over medium heat. Add your finely chopped onion and minced garlic. Cook them gently until they’re soft and wonderfully fragrant – usually about 3-5 minutes. This is what we call the aromatic base, and it's crucial for a flavorful soup!
- Step 3: Time to thicken things up! Sprinkle the flour over the softened onions and garlic. Stir it in well and let it cook for about a minute – this helps cook out that raw flour taste. Then, slowly whisk in your broth, a little at a time, making sure to get rid of any lumps. Once it's smooth, add your diced gold potatoes. Bring it to a simmer, cover, and let it cook until the potatoes are nice and tender when you poke them with a fork, which usually takes about 10–15 minutes.
- Step 4: Now for the best part! Stir in the heavy cream and the thyme. Let it warm through gently. Add your pre-cooked lobster meat and those gorgeous seared scallops back into the pot. Let everything simmer together for about 5 more minutes, just long enough for the seafood to heat through and for all those flavors to meld beautifully. Be careful not to overcook the seafood at this stage – we want it tender and succulent!
- Step 5: Ladle this glorious chowder into warm bowls. Garnish generously with fresh chopped parsley for a lovely burst of color and freshness. Serve it piping hot and get ready for the compliments! If you're looking for more comforting soups, our Slow Cooker Creamy Chicken Noodle Soup is another fantastic option for a chilly day.
Notes
The beauty of chowder is how versatile it can be! Feel free to play around with it.
Seafood Swap: Don't have lobster? Cooked shrimp or even chunks of firm white fish like cod or haddock would be delicious.
Vegetable Power: Feel free to add other veggies like corn, peas, or diced celery along with the potatoes. They add lovely texture and flavor. For a heartier soup, consider adding some cooked bacon bits towards the end.
Herb Heaven: While thyme is classic, a pinch of dill or a bay leaf simmered in the broth can also add a wonderful dimension.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can give this chowder a little kick if you like a bit of heat. A few little secrets to make your chowder absolutely perfect:
Don't Overcook the Seafood: Lobster and scallops cook very quickly. Adding them at the end and simmering gently ensures they stay tender and don't become rubbery.
Taste and Adjust Seasoning: Always taste your chowder before serving! Add more salt and pepper as needed. This is your moment to make it perfect for your palate.
Prep Ahead: You can chop your vegetables and cook your lobster meat a day in advance. This will make the final cooking process even quicker! If you're a big fan of preparing meals ahead of time, you might also enjoy our guide on no-bake desserts – perfect for when you want a treat without the fuss.
Thicker Chowder? If you prefer an even thicker chowder, you can mash some of the cooked potatoes against the side of the pot, or simmer it a little longer uncovered at the very end. Leftovers are a good thing, especially with this chowder!
Refrigeration: Once cooled, store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the chowder on the stovetop over low heat, stirring frequently, until warmed through. You can also reheat it in the microwave. Avoid boiling, as this can affect the texture of the seafood.
Freezing: While chowders with dairy can sometimes separate upon freezing and thawing, this recipe can be frozen. Store in freezer-safe containers for up to 1–2 months. Thaw overnight in the refrigerator and reheat gently. You might need to whisk in a splash of milk or cream if it looks a little separated.
Seafood Swap: Don't have lobster? Cooked shrimp or even chunks of firm white fish like cod or haddock would be delicious.
Vegetable Power: Feel free to add other veggies like corn, peas, or diced celery along with the potatoes. They add lovely texture and flavor. For a heartier soup, consider adding some cooked bacon bits towards the end.
Herb Heaven: While thyme is classic, a pinch of dill or a bay leaf simmered in the broth can also add a wonderful dimension.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can give this chowder a little kick if you like a bit of heat. A few little secrets to make your chowder absolutely perfect:
Don't Overcook the Seafood: Lobster and scallops cook very quickly. Adding them at the end and simmering gently ensures they stay tender and don't become rubbery.
Taste and Adjust Seasoning: Always taste your chowder before serving! Add more salt and pepper as needed. This is your moment to make it perfect for your palate.
Prep Ahead: You can chop your vegetables and cook your lobster meat a day in advance. This will make the final cooking process even quicker! If you're a big fan of preparing meals ahead of time, you might also enjoy our guide on no-bake desserts – perfect for when you want a treat without the fuss.
Thicker Chowder? If you prefer an even thicker chowder, you can mash some of the cooked potatoes against the side of the pot, or simmer it a little longer uncovered at the very end. Leftovers are a good thing, especially with this chowder!
Refrigeration: Once cooled, store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the chowder on the stovetop over low heat, stirring frequently, until warmed through. You can also reheat it in the microwave. Avoid boiling, as this can affect the texture of the seafood.
Freezing: While chowders with dairy can sometimes separate upon freezing and thawing, this recipe can be frozen. Store in freezer-safe containers for up to 1–2 months. Thaw overnight in the refrigerator and reheat gently. You might need to whisk in a splash of milk or cream if it looks a little separated.