Creamy Lobster and Scallop Chowder for Cozy Nights In Recipe
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.
- 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
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
- Prep Ingredients: Chop all vegetables including onions, celery, and potatoes, and ensure the lobster meat and scallops are ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
