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Lobster & Scallop Chowder Bliss

A creamy, flavorful New England-style seafood soup with fresh lobster and scallops, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: New England, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood and Broth
  • 2 cups lobster meat, chopped Fresh lobster is preferred.
  • 2 cups scallops, chopped Fresh scallops are ideal.
  • 4 cups seafood stock Use a high-quality stock for best flavor.
Dairy and Vegetables
  • 1 cup heavy cream For a richer texture.
  • 2 medium potatoes, diced Aim for about a half-inch dice for even cooking.
  • 1 medium onion, diced Adds flavor and depth.
  • 2 cloves garlic, minced Enhances the flavor.
  • 1 cup corn (fresh or frozen) Adds sweetness and texture.
  • 2 tablespoons butter For sautéing.
Seasoning
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
  • as needed Chives for garnish For added color and flavor.

Method
 

Preparation
  1. Start by chopping your lobster, scallops, potatoes, onion, and garlic. Set everything aside for quick access.
Cooking
  1. In a large stockpot, melt the butter over medium heat. Add the diced onions and minced garlic. Sauté for about 3-4 minutes until the onions become translucent.
  2. Toss your diced potatoes into the pot, stirring for another 3 minutes to develop the flavors.
  3. Pour in the seafood stock and bring it to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Gently stir in the chopped lobster, scallops, and corn. Pour in the heavy cream, mixing until everything is well combined. Allow it to heat through for another 5-10 minutes.
  5. Add salt and pepper to taste.
  6. Ladle the chowder into bowls and garnish with fresh chives. Enjoy!

Notes

If using frozen seafood, ensure it’s thawed before cooking. Avoid using low-quality seafood stock as it can dampen the overall flavor. Store leftovers in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.