Here’s a rich and indulgent Creamy Lobster and Scallop Chowder recipe—perfect for a cozy meal or special occasion:
Ingredients (serves 4–6)
Seafood & base:
- 1 lb (450 g) lobster meat, cooked and chopped
- 1 lb (450 g) sea scallops, cleaned and patted dry
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
Liquids & seasoning:
- 4 cups (1 L) seafood stock or clam juice
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
Optional garnish:
- Chopped fresh parsley
- Croutons or crusty bread
Instructions
- Cook the bacon and aromatics:
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1–2 tbsp of bacon fat.
- Add butter, then sauté onion, celery, and carrots until softened, about 5–6 minutes.
- Add garlic and cook 1 more minute.
- Make the roux:
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour.
- Add liquids:
- Slowly whisk in seafood stock and white wine, making sure there are no lumps.
- Add thyme, bay leaf, salt, and pepper. Simmer for 10–15 minutes until slightly thickened.
- Cook seafood:
- Add scallops and simmer gently for 4–5 minutes until just opaque.
- Add lobster meat and heavy cream, heating through but do not boil after adding cream. Adjust seasoning to taste.
- Serve:
- Remove bay leaf, ladle chowder into bowls, and garnish with crispy bacon and parsley.
- Serve with warm crusty bread or oyster crackers.
This chowder is rich, velvety, and perfectly highlights the sweet lobster and tender scallops.
If you want, I can also give you a simpler weeknight version that uses fewer steps but keeps it creamy and flavorful. Do you want that version too?
