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–+ servings
Lobster Scallop Chowder

Lobster Scallop Chowder: Creamy Comfort for Any Night

Experience the warmth and comfort of Lobster Scallop Chowder with this creamy seafood delight, perfect for any night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: APPETIZERS
Cuisine: Seafood
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 2 cups Cooked Lobster Meat Can substitute with shrimp or firm fish
  • 1 cup Sea Scallops Substitute with extra scallops if desired
  • 2 tablespoons Unsalted Butter For richness
  • 1 tablespoon Olive Oil Deepens flavor
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
For the Vegetables and Seasons
  • 2 Medium Potatoes Peeled and diced
  • 1 cup Corn Kernels Fresh or frozen
  • 2 tablespoons Fresh Dill Chopped
  • to taste Salt
  • to taste Black Pepper
For the Creaminess
  • 4 cups Seafood or Fish Stock Can use chicken or vegetable broth
  • 1 cup Heavy Cream Can substitute with half-and-half
  • ½ cup Whole Milk Balances richness
For Serving
  • 1 Lemon Wedges For extra zest

Equipment

  • Large Pot

Method
 

Chowder Preparation
  1. In a large pot over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 finely chopped onion and 2 minced garlic cloves, cooking until soft and fragrant, about 3-4 minutes.
  2. Add 2 medium, peeled, and diced potatoes to the pot, stirring occasionally. Cook for another 3-4 minutes until they start to soften.
  3. Pour in 4 cups of seafood stock, bringing the mixture to a boil. Reduce heat and let it simmer for 10-12 minutes until the potatoes are tender.
  4. Stir in 1 cup of heavy cream, ½ cup of whole milk, and 1 cup of corn kernels. Warm gently over low heat.
  5. Gently mix in 1 cup of chopped cooked lobster meat and 1 cup of halved sea scallops. Cook for an additional 3-5 minutes until scallops are opaque.
  6. Season your chowder with salt, black pepper, and 2 tablespoons of chopped fresh dill. Serve hot, with lemon wedges on the side.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Thaw frozen seafood before cooking for optimal texture. Avoid overcooking scallops for best results.

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