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Lobster Scallop Chowder

Rich, creamy chowder loaded with tender scallops and lobster meat, perfect for cozy meals on chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Lobster Scallop Chowder Ingredients
  • 2 tbsp unsalted butter for that silky base flavor
  • 1 tbsp olive oil helps sauté the veggies without burning
  • 1 small onion finely chopped
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 4 cups seafood stock the heart of the chowder’s flavor
  • 1 cup heavy cream for that creamy richness
  • 1 cup whole milk balances the creaminess
  • 0.5 lb sea scallops halved if large
  • 0.5 lb cooked lobster meat chopped
  • 0.5 tsp smoked paprika adds a subtle smoky warmth
  • 0.25 tsp cayenne pepper optional, a little kick if you like
  • 0.5 tsp dried thyme earthy and fragrant
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, fresh herbaceous finish
  • Oyster crackers or crusty bread for serving

Equipment

  • Large Pot

Method
 

  1. Step 1: Melt the butter with olive oil in a large pot over medium heat to create a flavorful base without burning the butter.
  2. Step 2: Add the chopped onion, celery, and carrots. Sauté for about 5 minutes until softened and aromatic.
  3. Step 3: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Add diced potatoes and seafood stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  5. Step 5: Pour in heavy cream and whole milk. Season with smoked paprika, cayenne pepper (optional), dried thyme, salt, and black pepper. Simmer gently for 5 minutes to blend flavors.
  6. Step 6: Carefully fold in scallops and lobster meat. Cook for 5 to 7 minutes until scallops turn opaque and are cooked through.
  7. Step 7: Stir in fresh parsley, taste and adjust seasoning as needed.
  8. Step 8: Remove pot from heat. Ladle chowder into warm bowls and serve with oyster crackers or crusty bread for dunking.

Notes

Make this chowder lighter by swapping heavy cream with half-and-half or coconut milk. Add corn or bell peppers for extra veggies. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid curdling. Freezing is not recommended but possible if done immediately and consumed within a month.