Creamy Lobster and Scallop Chowder Recipe for Cozy Nights

There’s nothing quite like a warm, creamy bowl of seafood chowder to soothe your soul on a chilly evening. This lobster scallop chowder blends tender chunks of lobster and sweet scallops with hearty potatoes and a rich, velvety broth that will keep you cozy all night long.

this Recipe

Whether you’re treating yourself after a long day or hosting friends for a comforting meal, this lobster scallop chowder recipe is an indulgent seafood treat you’ll want to keep in your rotation. It’s easy to make and packed with flavors that showcase the best of fresh seafood.

Why You’ll Love This Recipe

• Rich and creamy texture that feels indulgent but balanced.
• Fresh lobster and scallops give a luxurious seafood flavor.
• Hearty potatoes add comforting substance to every bite.
• Simple stovetop preparation, perfect for weeknights or special occasions.
• Garnished with parsley for a fresh, inviting finish.

Ingredients

Gather these fresh ingredients to create your creamy lobster scallop chowder. The combination of seafood, vegetables, and seasonings makes this soup wonderfully flavorful and satisfying.

• 1 lb lobster meat, cooked and chopped
• 1/2 lb sea scallops, cleaned and patted dry
• 4 cups seafood or chicken stock
• 2 cups diced Yukon Gold potatoes (about 2 medium potatoes)
• 1 cup diced celery (about 2 stalks)
• 1 cup diced yellow onion (about 1 medium onion)
• 1/2 cup finely diced carrots (about 1 medium carrot)
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half or heavy cream
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped, plus extra for garnish
• 1 tbsp olive oil

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 350 per serving

How to Make Indulge in Creamy Lobster & Scallop Chowder: A Cozy Seafood Treat

1. Heat olive oil and 2 tablespoons butter in a large pot over medium heat. Add diced onion, celery, and carrots, cooking until softened and fragrant, about 6-7 minutes.
2. Stir in minced garlic and cook for 1 minute until aromatic. Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
3. Slowly whisk in the seafood stock, ensuring no lumps remain. Add diced potatoes, Old Bay seasoning, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Meanwhile, melt remaining butter in a skillet over medium-high heat. Sear scallops for 1-2 minutes per side until just opaque and golden. Set aside.
5. Stir half-and-half or cream into the chowder pot and heat gently, but do not boil. Add lobster meat and seared scallops, warming for 3-5 minutes until heated through.
6. Remove from heat and stir in fresh parsley. Adjust seasoning with salt and pepper to taste.
7. Ladle chowder into bowls, garnish with additional parsley and cracked black pepper. Serve immediately with crusty bread or oyster crackers for the perfect cozy meal.

Tips for the Best Results

• Use fresh lobster and scallops for the sweetest, most tender seafood flavor.
• Don’t skip the roux step; it thickens the chowder beautifully for a creamy texture.
• Simmer the chowder gently after adding cream to avoid curdling.
• Pat scallops dry before searing to get a nice golden crust.
• Adjust the thickness by adding more stock or cream depending on your preference.

Storage and Reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, gently reheat over low heat on the stovetop, stirring occasionally to prevent scorching.

You can also freeze the chowder for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stovetop. Avoid boiling to maintain the creamy texture and delicate seafood flavors.

Frequently Asked Questions

Can I use frozen lobster and scallops for this chowder?

Yes, frozen lobster and scallops work well if fresh isn’t available. Just be sure to thaw them completely and pat dry before cooking to preserve texture and flavor.

What can I substitute for half-and-half in this recipe?

You can use heavy cream for a richer chowder or whole milk for a lighter version. Keep in mind that using milk may result in a thinner texture, so adjust the flour or stock accordingly.

Is it possible to make this chowder dairy-free?

To make a dairy-free version, substitute butter with olive oil and use coconut milk or a nut-based milk alternative instead of cream. The flavor will be different but still delicious.

How do I prevent the chowder from curdling when adding cream?

Add the cream slowly while stirring and keep the heat low. Avoid boiling after adding cream, as high heat can cause curdling and separation.