Description
A rich and creamy seafood chowder made with tender lobster, golden seared scallops, and hearty potatoes, all swimming in a velvety broth infused with herbs and aromatics. Perfect for cozy dinners or special occasions.
Ingredients
Scale
- 1 pound lobster meat, cooked and chopped
- 1 pound scallops, dry-packed
- 2 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups seafood or chicken stock
- 1 ½ cups heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
- Heat a skillet over medium-high heat and sear scallops in 1 tablespoon of butter for 1–2 minutes per side. Remove and set aside.
- In a large pot, melt remaining butter over medium heat. Sauté onion, celery, and carrot for about 5 minutes until soft. Add garlic and cook for another minute.
- Sprinkle in flour and stir constantly for 2 minutes to form a light roux.
- Gradually whisk in stock, ensuring no lumps remain. Add potatoes, bay leaf, and thyme. Simmer uncovered for 15 minutes or until potatoes are tender.
- Lower the heat and stir in heavy cream, lobster, and scallops. Let heat through gently without boiling for 5–7 minutes.
- Remove bay leaf, season with salt and pepper, garnish with fresh chives, and serve hot.
Notes
- For extra flavor, simmer lobster shells in stock before using.
- Warm the cream slightly before adding to prevent curdling.
- Let the chowder rest for 10 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg