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Lobster Scallop Chowder Recipe

Lobster Scallop Chowder Recipe

Craving a warm, creamy seafood soup? This Lobster Scallop Chowder Recipe is perfect! It's rich, delicious, and surprisingly simple.
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Course Main Dish

Equipment

  • Large Heavy pot
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • Gather 1 pound of lobster meat cooked.
  • You need 1 pound of sea scallops.
  • Get 4 strips of thick bacon.
  • Chop 1 large yellow onion.
  • Dice 2 celery stalks into small pieces.
  • Peel and cube 3 medium potatoes.
  • Use 3 cups of seafood or chicken stock.
  • Add 1 cup of heavy cream.
  • Pour in 1 cup of milk.
  • You need 3 tablespoons of butter.
  • Include 3 tablespoons of flour.
  • Season with salt and pepper.
  • Fresh thyme sprigs add great flavor.

Instructions
 

  • Chop bacon into small, bite-sized pieces.
  • Cook it in your pot over medium heat.
  • Let it turn crispy and golden brown.
  • Remove bacon and set aside for later.
  • Leave about 2 tablespoons of fat inside.
  • Add butter to the bacon fat now.
  • Throw in your chopped onions and celery.
  • Stir and cook for about 5 minutes.
  • They should become soft and smell wonderful.
  • Sprinkle flour over your cooked vegetables evenly.
  • Stir well for about 2 minutes constantly.
  • Pour in the stock slowly while stirring.
  • This prevents any lumps from forming badly.
  • Add your cubed potatoes to the mixture.
  • Bring everything to a light boil carefully.
  • Lower the heat to medium-low immediately.
  • Cover and let simmer for 15 minutes.
  • Potatoes should become nice and fork-tender.
  • Stir once or twice during cooking time.
  • Pour in the cream and milk slowly.
  • Stir gently to mix everything together nicely.
  • Add your thyme sprigs for extra flavor.
  • Season with salt and pepper to taste.
  • Heat through but don't let it boil.
  • Pat scallops dry with paper towels first.
  • Cut large scallops in half if needed.
  • Add them to the hot chowder gently.
  • Cook for only 3 to 4 minutes.
  • Add lobster meat at the very end.
  • Heat for just 2 minutes more total.
  • Don't overcook or seafood gets rubbery!

Notes

  • Always use the freshest seafood you can find.
  • Fresh beats frozen for the best flavor.
  • Don't let the chowder boil after adding cream.
  • High heat can make it separate and curdle.
  • Dry your scallops well before adding them.
  • Wet scallops make the chowder too watery.
  • Add seafood at the end to keep tender.
  • Overcooked seafood becomes tough and chewy.
  • Let the chowder rest 5 minutes before serving.
  • This helps all the flavors blend perfectly.
  • Top with that crispy bacon for crunch.
  • Add fresh herbs for a beautiful presentation.
Keyword Lobster Scallop Chowder Recipe