Introduction

Lobster Scallop Chowder is a luxurious twist on the classic chowder that takes your taste buds on a coastal journey. Imagine tender, buttery lobster chunks and delicate sea scallops simmered together in a creamy, savory broth with hearty potatoes, sweet corn, and fragrant herbs. This recipe creates a comforting yet elegant dish that works perfectly for cozy family dinners or upscale gatherings. If you’ve ever wanted to bring a restaurant-quality seafood chowder into your own kitchen, this recipe is the perfect place to start.

My Recipe Story

Growing up near the coast, chowder was more than just food—it was a tradition. Cold evenings were always warmed with bowls of rich, steaming chowder, often made with whatever seafood the fishermen brought in that day. Lobster and scallops were considered a treat, saved for special occasions like holidays or family reunions. Over the years, I’ve perfected this Lobster Scallop Chowder recipe to balance creaminess with freshness, making sure each spoonful highlights the natural sweetness of the seafood. It’s a dish that connects me to my roots and never fails to impress guests at the dinner table.

Why You’ll Love This Recipe

It combines lobster and scallops for a truly luxurious chowder.
The creamy broth is rich yet balanced with vegetables and herbs.
It’s hearty enough to serve as a main dish but elegant for entertaining.

The recipe is customizable with easy substitutions.
It delivers restaurant-quality flavor right from your home kitchen.

Ingredient Breakdown

The beauty of Lobster Scallop Chowder is how simple ingredients come together to create an extraordinary dish. Lobster meat adds decadence with its sweet, buttery flavor, while scallops bring a tender and delicate bite that complements the richness of the chowder. Both seafood options are mild yet flavorful, allowing them to shine against the creamy backdrop of the broth.

Potatoes are a staple in chowder recipes, providing hearty texture and helping to naturally thicken the soup as they cook. Sweet corn adds a pop of color and gentle sweetness that balances the richness of cream and butter. Aromatic vegetables like onion, celery, and garlic set the foundation of flavor, while fresh herbs like thyme and parsley brighten the final dish.

The creamy base is achieved with a combination of heavy cream and seafood or chicken stock. The cream provides smoothness, while the stock enhances the savory depth. A touch of white wine can be added for acidity and complexity, giving the chowder a restaurant-worthy finish. Each ingredient works in harmony to create a chowder that feels both comforting and refined.

Equipment You’ll Need

Large heavy-bottomed pot or Dutch oven
Sharp chef’s knife and cutting board
Measuring cups and spoons

Ladle for serving
Wooden spoon or spatula for stirring
Small skillet for searing scallops (optional but recommended)

Step-by-Step Directions

Prepare the ingredients: Begin by dicing onions, celery, and potatoes into small, uniform pieces. Shuck the corn if using fresh, and cut the kernels off the cob. Mince garlic finely. Ensure lobster meat is cleaned and chopped into bite-sized chunks, and pat the scallops dry with a paper towel. Having everything prepped before cooking makes the process seamless and efficient.
Sauté the aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onions, celery, and garlic, cooking until they become translucent and fragrant, about 5 minutes. This step builds the foundation of flavor, ensuring that every bite of chowder has depth and aroma. Stir occasionally to avoid sticking or burning.
Add the potatoes and corn: Stir in the diced potatoes and corn kernels, coating them in the buttery aromatics. Let them sauté for another 3–4 minutes to enhance their flavor. This step helps the potatoes start cooking while absorbing the base flavors, ensuring they’ll be tender and creamy when the chowder is finished.

Deglaze with white wine (optional): Pour in a splash of dry white wine to deglaze the pan, scraping up any browned bits at the bottom. This adds complexity and brightness to the chowder. Allow the wine to simmer for 2–3 minutes, letting the alcohol cook off before adding the liquid base.
Simmer the base: Add seafood stock (or chicken stock) to the pot, ensuring the vegetables are fully covered. Season with salt, black pepper, and fresh thyme. Bring to a gentle boil, then reduce heat to low and simmer for about 15 minutes until the potatoes are tender. The stock infuses the vegetables with a savory flavor, creating the backbone of the chowder.
Stir in the cream: Once the potatoes are cooked, pour in the heavy cream, stirring gently to combine. Allow the mixture to simmer on low heat for 5–7 minutes. The cream enriches the chowder, turning the broth into a luscious, velvety base that clings to every piece of seafood and vegetable.

Sear the scallops (optional but recommended): While the chowder simmers, heat a small skillet over medium-high heat with a drizzle of oil. Sear the scallops for 1–2 minutes per side until golden brown with a caramelized crust. This extra step enhances their flavor and adds a beautiful contrast to the creamy chowder.
Add the seafood: Gently fold in the lobster meat and seared scallops. Allow them to warm through in the chowder for 3–5 minutes without overcooking. Overcooked seafood can turn rubbery, so keep the heat low and stir occasionally. The lobster and scallops will release a subtle sweetness, elevating the overall flavor of the dish.
Finish and serve: Taste the chowder and adjust seasoning as needed with salt, pepper, or a touch of cayenne for heat. Stir in fresh parsley just before serving for brightness. Ladle the chowder into bowls, garnish with extra herbs, and serve hot with crusty bread or oyster crackers.

Variations & Substitutions

If lobster is not available, substitute with shrimp, crab, or firm white fish like cod. Scallops can be replaced with clams or mussels for a more traditional chowder feel. For a lighter version, use half-and-half instead of heavy cream, or substitute part of the cream with milk. You can also make this chowder gluten-free by avoiding flour-based thickeners and relying solely on potatoes for creaminess. Adding bacon can lend a smoky twist, while smoked paprika or saffron can add unique flavor dimensions.

Expert Tips & Troubleshooting

Pat scallops dry before searing to achieve a golden crust without steaming them.
Do not boil the chowder after adding cream; keep it at a gentle simmer to avoid curdling.

Taste as you go and adjust seasoning gradually to balance the richness of the dish.
For extra depth, simmer lobster shells in stock before making the chowder for a homemade base.

Storage, Freezing & Make-Ahead

This chowder tastes best fresh but can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as it can cause the seafood to toughen. Freezing is not recommended, as cream-based soups often separate upon thawing. However, you can make the base with vegetables and stock ahead of time, then add cream and seafood just before serving for the freshest results.

Serving Ideas & Pairings

Serve Lobster Scallop Chowder with crusty sourdough bread or buttery biscuits to soak up the creamy broth. A crisp green salad with citrus vinaigrette provides a refreshing balance to the richness. For wine pairings, a chilled glass of Chardonnay or Sauvignon Blanc complements the seafood perfectly. If you prefer beer, a light lager or pale ale makes a great match. For an elegant touch, top the chowder with microgreens or a drizzle of truffle oil before serving.

FAQ

Can I use frozen lobster and scallops?
Yes, frozen seafood works well if thawed properly. Be sure to drain excess liquid to prevent watering down the chowder.

What type of potatoes are best for chowder?
Yukon Gold or red potatoes are ideal because they hold their shape while becoming creamy when cooked.

Can I make this chowder dairy-free?
Yes, substitute the cream with full-fat coconut milk for a rich alternative, though the flavor will be slightly different.

How do I thicken the chowder without flour?
Rely on starchy potatoes to naturally thicken the broth. You can also mash a small portion of the cooked potatoes and stir them back into the chowder.

Can I make this chowder in advance?
You can prepare the vegetable and stock base ahead of time, then add cream and seafood right before serving for the freshest taste.

Final Thoughts

Lobster Scallop Chowder is more than just a meal—it’s a celebration of the ocean’s bounty, elevated into a comforting bowl of warmth and luxury. With its creamy base, tender seafood, and perfect balance of flavors, this recipe is sure to become a standout at your table. Whether you serve it for a holiday dinner, a special date night, or simply to treat yourself, this chowder will make any occasion memorable. Once you’ve tried it, you’ll find yourself returning to this recipe again and again, savoring its rich flavors with every spoonful.

Lobster Scallop Chowder

Author: Sarah White

Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy Lobster Scallop Chowder with tender seafood, hearty potatoes, and sweet corn. A comforting yet elegant soup perfect for any occasion.

Ingredients

Scale

2 cups lobster meat, chopped into bite-sized pieces

1 pound sea scallops, patted dry
2 tablespoons butter
1 medium onion, diced

2 celery stalks, diced
3 garlic cloves, minced
3 medium Yukon Gold potatoes, diced

1 ½ cups corn kernels (fresh or frozen)
½ cup dry white wine (optional)
4 cups seafood or chicken stock

2 cups heavy cream
1 teaspoon fresh thyme leaves
2 tablespoons fresh parsley, chopped

Salt and black pepper, to taste
1 tablespoon olive oil (for searing scallops)

Instructions

Prepare all ingredients by dicing vegetables, chopping lobster meat, and patting scallops dry.

Melt butter in a large pot over medium heat. Add onion, celery, and garlic; sauté until softened and fragrant.
Stir in potatoes and corn, cooking for 3–4 minutes to build flavor.
Deglaze with white wine if using, scraping the bottom of the pot, and let it simmer for 2 minutes.

Pour in the stock, season with thyme, salt, and pepper, then bring to a gentle boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
Stir in heavy cream and simmer on low for 5–7 minutes, being careful not to boil.
In a separate skillet, heat olive oil and sear scallops for 1–2 minutes per side until golden.

Gently fold lobster and scallops into the chowder. Simmer for 3–5 minutes until just heated through.

Taste and adjust seasoning, then stir in fresh parsley before serving.

Notes

Serve with crusty bread or oyster crackers. Chowder keeps in the fridge for up to 3 days; reheat gently over low heat. Avoid freezing, as cream-based soups may separate.

Prep Time: 20 minutes
Cook Time: 35 minutes

Category: Main Course
Method: Stovetop
Cuisine: American