Introduction
Creamy Seafood Chowder with Scallops and Lobster is the kind of dish that instantly feels special, yet deeply comforting. Rich, velvety, and layered with delicate seafood flavor, this chowder is perfect for occasions when you want something indulgent without being overly heavy. I like making this chowder when I want to slow down and enjoy a bowl of something truly satisfying. The scallops bring sweetness and tenderness, while the lobster adds depth and elegance that elevates the entire dish. What makes this chowder stand out is its balance; it is creamy without being overwhelming, and the seafood remains the star rather than getting lost in the base. Served with crusty bread, this chowder feels restaurant-worthy while still being completely achievable at home. It is a comforting, refined recipe that delivers warmth and richness in every spoonful.
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Creamy Seafood Chowder with Scallops and Lobster: A Luxurious Coastal Comfort Dish
- Total Time: 40 minutes
- Yield: 4 servings
Description
A luxurious and creamy seafood chowder loaded with tender scallops and succulent lobster in a rich, velvety broth, perfect for an elegant yet comforting meal.
Ingredients
- 8 oz lobster meat, cooked and chopped
- 8 oz sea scallops
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 2 tbsp all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp fresh parsley, chopped
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, garlic, and celery; sauté until softened.
- Stir in flour and cook for 1 minute.
- Add diced potatoes and seafood stock; bring to a simmer.
- Cook for 12–15 minutes until potatoes are tender.
- Stir in milk and heavy cream.
- Add scallops and cook for 3–4 minutes until just opaque.
- Gently fold in lobster meat, salt, pepper, paprika, and thyme.
- Simmer for 2–3 minutes, avoiding boiling.
- Garnish with fresh parsley and serve hot.
Notes
- Do not overcook scallops to keep them tender.
- Use fresh or frozen seafood stock for best flavor.
- Serve with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why You’ll Love This Recipe
This chowder is rich, creamy, and packed with high-quality seafood. It feels indulgent yet balanced, is perfect for special dinners or holidays, and delivers deep flavor using straightforward techniques. It is comforting, elegant, and incredibly satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Scallops add delicate sweetness and a tender texture that pairs beautifully with the creamy broth.
Lobster meat brings richness and a luxurious depth of flavor that defines the chowder.
Butter forms the base of the soup and adds richness to the vegetables.
Onion provides sweetness and builds the foundational flavor.
Celery adds subtle freshness and balance to the rich broth.
Garlic enhances the savory profile without overpowering the seafood.
Potatoes give the chowder body and help naturally thicken the soup.
All-purpose flour helps create a smooth, creamy consistency.
Seafood or chicken broth adds depth and supports the natural seafood flavor.
Heavy cream creates the signature velvety texture of the chowder.
Milk lightens the cream slightly while maintaining richness.
Salt enhances all the flavors and balances the cream.
Black pepper adds gentle warmth and seasoning.
Fresh herbs such as parsley or thyme add brightness and aroma.
Directions
Begin by melting butter in a large pot over medium heat. Add the onion and celery and cook until softened. Stir in the garlic and cook briefly until fragrant.
Sprinkle flour over the vegetables and stir well, cooking for a minute to remove the raw flour taste. Gradually add the broth, stirring constantly to keep the mixture smooth.
Add the diced potatoes and simmer until tender. Reduce the heat and stir in the milk and cream, allowing the chowder to gently heat without boiling.
Add the scallops and lobster meat, simmering just until the scallops are opaque and tender. Season with salt and black pepper, then finish with fresh herbs. Serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four people. Preparation time is about 20 minutes, with 30 minutes of cooking time, making it ready in approximately 50 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to preserve the texture of the seafood.
Variations and Customizations
Creamy Seafood Chowder with Scallops and Lobster is easy to adapt. You can add shrimp or chunks of white fish for extra seafood variety. Corn adds sweetness and texture, while leeks can replace onions for a softer flavor.
For a lighter version, reduce the amount of cream and increase the milk slightly. For extra richness, a small amount of cream cheese can be stirred in at the end. Each variation keeps the chowder comforting while allowing you to tailor it to your taste.
Nutrition and Dietary Info
This chowder is high in protein and rich in healthy fats from seafood and dairy. It is filling and satisfying, making it ideal as a main course. Lighter versions can be made by adjusting the cream-to-milk ratio.
Expert Tips & Customizations
Seafood timing
Add scallops and lobster at the end to avoid overcooking.
Cream control
Keep heat low after adding dairy to prevent curdling.
Flavor depth
Simmer the base well before adding seafood for richer taste.
FAQs
Can I use frozen scallops or lobster?
Yes, thaw completely and pat dry before using.
Can I make this chowder ahead of time?
The base can be made ahead, but add seafood just before serving.
Is this chowder very thick?
It is creamy and moderately thick, not heavy.
Can I freeze seafood chowder?
Freezing is not recommended due to dairy and seafood texture.
What potatoes work best?
Yukon Gold or russet potatoes are ideal.
Can I add bacon?
Yes, bacon adds smoky depth if desired.
Is this chowder gluten-free?
Use a gluten-free thickener instead of flour.
Can I substitute crab for lobster?
Yes, crab works very well.
What should I serve with this chowder?
Crusty bread or oyster crackers pair perfectly.
How do I avoid rubbery scallops?
Cook them gently and only until just opaque.
Conclusion
Creamy Seafood Chowder with Scallops and Lobster is a refined yet comforting dish that brings coastal flavors to your table in the most satisfying way. With its velvety texture, tender seafood, and rich aroma, it is a recipe that feels indulgent, memorable, and well worth savoring.
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