Creamy Lobster & Scallop Chowder Recipe for Cozy Comfort

There’s nothing quite like a warm bowl of creamy lobster scallop chowder to soothe your soul on a chilly day. This recipe offers a perfect blend of tender lobster meat and succulent scallops enveloped in a rich, velvety broth that feels like a hug in a bowl.

this Recipe

Whether you’re looking to impress guests or simply enjoy a comforting meal, this lobster scallop chowder recipe is sure to become a favorite. The fresh seafood combined with hearty potatoes and aromatic herbs makes for a satisfying and indulgent experience.

Why You’ll Love This Recipe

• Rich, creamy texture that comforts and satisfies.
• Perfect balance of lobster and scallops for a luxurious seafood taste.
• Hearty and filling with tender potatoes and sweet corn.
• Quick and easy stovetop preparation for weeknight dinners.
• Elegant enough for special occasions yet simple to make.

Ingredients

Gather these fresh, simple ingredients to create a delicious batch of creamy lobster and scallop chowder.

• 1 pound cooked lobster meat, chopped
• 1 pound sea scallops, cleaned and patted dry
• 4 cups peeled and diced Yukon gold potatoes
• 1 cup fresh corn kernels (or frozen, thawed)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups seafood stock or clam juice
• 2 cups heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• 1 tablespoon fresh lemon juice

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 420 per serving

How to Make Indulge in Creamy Lobster & Scallop Chowder: A Cozy Seafood Comfort Food!

1. In a large heavy-bottom pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
2. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux; cook for 2-3 minutes until lightly golden to remove the raw flour taste.
3. Slowly whisk in the seafood stock, making sure to break up any lumps. Add the diced potatoes and Old Bay seasoning. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
4. Add the corn kernels, then gently stir in the heavy cream. Let the chowder simmer on low heat for 5 more minutes, stirring occasionally to prevent sticking.
5. Add the cooked lobster meat and raw scallops to the pot. Simmer gently for 5-7 minutes, or until scallops are opaque and cooked through. Avoid boiling to keep the seafood tender.
6. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
7. Ladle the chowder into warm bowls, garnish with additional parsley and a sprinkle of black pepper, and serve immediately with crusty bread or oyster crackers.

Tips for the Best Results

• Use fresh or high-quality frozen seafood for the best flavor and texture.
• Do not overcook the scallops; they should remain tender and juicy.
• Choose Yukon gold potatoes for their creamy texture and flavor.
• Simmer gently after adding cream to avoid curdling.
• For a thicker chowder, mash some of the potatoes against the side of the pot while cooking.

Storage and Reheating

Store leftover lobster scallop chowder in an airtight container in the refrigerator for up to 3 days. The seafood is best eaten fresh, but the chowder can be reheated gently on the stovetop over low heat to preserve texture.

For longer storage, freeze the chowder without the seafood for up to 2 months. Thaw overnight in the fridge and add fresh lobster and scallops when reheating to maintain tenderness and flavor.

Frequently Asked Questions

Can I substitute other seafood for lobster and scallops?

Yes, you can use shrimp, crab, or clams as alternatives, but cooking times may vary. Adjust seasoning to complement the seafood you choose.

What can I serve with lobster scallop chowder?

This chowder pairs beautifully with crusty bread, oyster crackers, or a simple green salad to balance the richness.

Is it possible to make this chowder dairy-free?

You can substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative, but the flavor and texture will be slightly different.

How do I know when scallops are perfectly cooked?

Scallops are done when they turn opaque and firm but still tender to the bite. This usually takes 5-7 minutes of gentle simmering in chowder.