Description
Creamy Lobster Scallop Chowder with tender seafood, hearty potatoes, and sweet corn. A comforting yet elegant soup perfect for any occasion.
Ingredients
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2 cups lobster meat, chopped into bite-sized pieces
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1 pound sea scallops, patted dry
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2 tablespoons butter
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1 medium onion, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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3 medium Yukon Gold potatoes, diced
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1 ½ cups corn kernels (fresh or frozen)
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½ cup dry white wine (optional)
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4 cups seafood or chicken stock
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2 cups heavy cream
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1 teaspoon fresh thyme leaves
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2 tablespoons fresh parsley, chopped
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Salt and black pepper, to taste
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1 tablespoon olive oil (for searing scallops)
Instructions
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Prepare all ingredients by dicing vegetables, chopping lobster meat, and patting scallops dry.
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Melt butter in a large pot over medium heat. Add onion, celery, and garlic; sauté until softened and fragrant.
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Stir in potatoes and corn, cooking for 3–4 minutes to build flavor.
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Deglaze with white wine if using, scraping the bottom of the pot, and let it simmer for 2 minutes.
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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.
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Stir in heavy cream and simmer on low for 5–7 minutes, being careful not to boil.
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In a separate skillet, heat olive oil and sear scallops for 1–2 minutes per side until golden.
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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