Creamy Lobster and Scallop Chowder for Cozy Nights In Recipe

Introduction

This Creamy Lobster Scallop Chowder is a comforting dish perfect for cozy nights in. Rich and flavorful, it combines succulent lobster and tender scallops in a velvety broth that warms the soul.

Ingredients

• 1 lb lobster meat, fresh and cooked
• 1 lb scallops, plump and translucent
• 4 slices turkey bacon or chicken ham
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced (Russet or Yukon gold)
• 4 cups seafood stock or chicken broth
• 1 cup heavy cream or half-and-half
• 2 bay leaves (remove before serving)
• 1 tablespoon fresh herbs (thyme or parsley)
• Salt and pepper to taste

Instructions

1. Step 1: Prepare all ingredients by chopping the vegetables and seafood to have everything ready for cooking.
2. Step 2: Heat a large pot over medium heat and cook the chopped turkey bacon or ham until crispy, about 5 to 7 minutes.
3. Step 3: Add the diced onion, celery, and minced garlic to the pot and sauté until softened and fragrant, about 5 to 7 minutes.
4. Step 4: Stir in the diced potatoes, then pour in the seafood stock or chicken broth until the potatoes are covered. Bring to a simmer and cook for 15 to 20 minutes until potatoes are tender.
5. Step 5: Stir in the heavy cream, add bay leaves, fresh herbs, and season with salt and pepper. Simmer gently to blend the flavors.
6. Step 6: Fold in the scallops and lobster meat, cooking just until the scallops become opaque, about 5 to 7 minutes.
7. Step 7: Remove the bay leaves before serving. Ladle the chowder into bowls, garnish with additional fresh herbs if desired, and enjoy.

Tips & Variations

• For a lighter chowder, increase the amount of seafood stock and reduce the heavy cream.
• Add a squeeze of lemon juice on top just before serving to brighten the flavors.
• Substitute turkey bacon with smoked bacon for a more intense smoky flavor.
• Use fresh thyme leaves if you prefer a more aromatic herb note.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent curdling. Avoid boiling the chowder once cream is added to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster and scallops?

Yes, you can use frozen lobster and scallops. Thaw them completely and pat dry before adding to the chowder to avoid excess water diluting the flavor.

Can I make this chowder ahead of time?

You can prepare the chowder base ahead and refrigerate it separately from the seafood. Add the lobster and scallops just before serving to keep their texture tender and fresh.

Creamy Lobster and Scallop Chowder for Cozy Nights In Recipe

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★★★★★

4.7 from 123 reviews

This Creamy Lobster Scallop Chowder is a luxurious and comforting seafood soup perfect for cozy nights in. Combining tender lobster meat and plump scallops in a rich, creamy broth enhanced with turkey bacon, aromatic vegetables, and fresh herbs, this chowder delivers deep flavors with a velvety texture. It’s an elegant yet approachable dish that warms the soul and delights the palate.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American Seafood

Ingredients

Scale 1x2x3x

Seafood

• 1 lb fresh, cooked lobster meat
• 1 lb plump, translucent scallops

Base

• 4 slices turkey bacon or chicken ham
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced

Thickness and Creaminess

• 2 medium potatoes, diced (Russet or Yukon Gold)
• 4 cups seafood stock or chicken broth
• 1 cup heavy cream or half-and-half

Flavor Depth

• 2 bay leaves (to be removed before serving)
• 1 tablespoon fresh herbs (thyme or parsley)
• Salt and pepper, to taste

Instructions

1. Prep Ingredients: Chop all vegetables including onions, celery, and potatoes, and ensure the lobster meat and scallops are ready for cooking.
2. Sauté Bacon: In a large pot over medium heat, cook the chopped turkey bacon or chicken ham until it is crispy, about 5 to 7 minutes, rendering out the flavorful fat.
3. Cook Aromatics: Add the diced onion, celery, and minced garlic to the pot. Sauté until the vegetables are softened and fragrant, approximately 5 to 7 minutes, creating the aromatic base of the chowder.
4. Add Potatoes & Stock: Stir in the diced potatoes to the pot, then pour in enough seafood stock or chicken broth to cover them. Bring to a simmer and cook for 15 to 20 minutes until the potatoes are tender.
5. Incorporate Cream: Stir in the heavy cream or half-and-half, then add bay leaves, fresh thyme or parsley, salt, and pepper. Simmer gently to allow the flavors to meld and the chowder to thicken.
6. Add Seafood: Carefully fold in the scallops and lobster meat. Simmer the chowder until the scallops become opaque and cooked through, about 5 to 7 minutes.
7. Serve: Remove the bay leaves. Ladle the chowder into bowls, garnish with additional fresh herbs if desired, and enjoy your creamy, comforting lobster scallop chowder.

Notes

• For a lighter chowder, increase the amount of broth and reduce the heavy cream.
• Drizzling fresh lemon juice over the chowder before serving adds a bright, fresh flavor.
• Use fresh seafood for best results, but frozen lobster and scallops can be used if properly thawed.
• If you prefer a thicker chowder, mash a few of the cooked potatoes before adding the cream.

Keywords: lobster chowder, scallop chowder, creamy seafood soup, lobster recipes, scallop recipes, chowder, seafood soup, comfort food