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