Creamy Lobster & Scallop Chowder

Creamy Lobster & Scallop Chowder is a rich, velvety soup that combines the sweet, delicate flavors of lobster and scallops with a creamy, savory broth. This chowder is perfect for special occasions or when you’re craving something indulgent and comforting. The combination of seafood and creamy goodness makes it feel luxurious without being overly complicated.

Here’s how to make Creamy Lobster & Scallop Chowder:

Creamy Lobster & Scallop Chowder

Ingredients:

• 1 lb lobster meat (cooked, chopped into bite-sized pieces)

• 1 lb scallops (fresh or frozen, thawed and patted dry)

• 4 slices bacon, chopped (optional for extra flavor)

• 1 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 2 stalks celery, diced

• 2 medium potatoes, peeled and cubed

• 3 cloves garlic, minced

• 1 cup white wine (optional)

• 4 cups seafood stock or chicken broth

• 1 1/2 cups heavy cream

• 1/2 cup milk

• 1 tsp dried thyme

• 1/2 tsp paprika (optional for a slight smoky flavor)

• Salt and freshly ground black pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

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Instructions:

Prepare the Seafood:

1. Cook the Bacon (Optional):

   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving some bacon fat in the pot (if you prefer, you can skip this step and use just olive oil or butter).

2. Sear the Scallops:

   • In the same pot, heat olive oil or butter over medium-high heat.

   • Add the scallops and sear them for 2-3 minutes per side, until golden brown and cooked through. Remove the scallops and set aside.

3. Cook the Lobster:

   • Add the cooked, chopped lobster meat to the pot, stirring gently for 1-2 minutes just to warm the lobster through. Remove from the pot and set aside.

Make the Chowder Base:

4. Sauté Vegetables:

   • In the same pot, add a bit more olive oil or butter if needed.

   • Add the chopped onion, celery, and diced potatoes. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables start to soften.

   • Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. Deglaze with White Wine (Optional):

   • Pour in the white wine (if using) and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook down for about 2 minutes.

6. Add Broth and Seasonings:

   • Pour in the seafood stock (or chicken broth) and stir in the dried thyme, paprika, salt, and black pepper. Bring the mixture to a simmer.

   • Add the cubed potatoes and cook for 15-20 minutes, or until the potatoes are tender.

Finish the Chowder:

7. Add Cream and Milk:

   • Once the potatoes are tender, lower the heat and stir in the heavy cream and milk. Continue to cook for another 5 minutes, allowing the chowder to thicken slightly.

8. Combine the Seafood:

   • Return the lobster and scallops to the pot. Gently stir to combine, ensuring the seafood is evenly distributed and warmed through. Taste and adjust seasoning with more salt and pepper if needed.

9. Optional:

   • For a thicker chowder, you can mash a few of the potatoes in the pot with a potato masher to create a creamier base. Alternatively, blend a small portion of the chowder with an immersion blender and stir it back into the pot.

Serve:

10. Garnish:

    • Ladle the chowder into bowls and top with the crispy bacon (if using) and freshly chopped parsley or chives.

11. Enjoy:

    • Serve the chowder with some crusty bread or a light side salad for a complete meal.

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Tips:

• Seafood Stock: For an extra depth of flavor, make your own seafood stock using lobster shells or shrimp shells. If you’re using store-bought, look for a high-quality variety.

• Creaminess: If you prefer a thicker chowder, add more heavy cream or even a small amount of cream cheese to enhance the texture.

• Frozen Seafood: If fresh lobster or scallops aren’t available, you can use frozen seafood. Just be sure to thaw and pat them dry before cooking.

• Other Variations: You can add corn kernels, carrots, or leeks for extra flavor and texture.

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Serving Suggestions:

• Crusty Bread or Biscuits: Serve with a warm, crusty loaf of bread or some freshly baked biscuits to soak up the creamy broth.

• Wine Pairing: This chowder pairs wonderfully with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the seafood flavors.

This Creamy Lobster & Scallop Chowder is rich, decadent, and perfect for any seafood lover. The combination of tender lobster, scallops, and creamy broth makes for a comforting dish that’s sure to impress! Enjoy!