Comforting Creamy Lobster Scallop Chowder in 30 Minutes

This Creamy Lobster Scallop Chowder encapsulates comfort and richness, delivering a gourmet seafood experience in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American, Seafood

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder Base

2 tablespoons unsalted butter Can use dairy-free butter for a dairy-free version.
1 medium onion Finely chopped; shallots can be used for a milder flavor.
2 stalks celery Finely chopped for even cooking.
2 cloves garlic Minced; fresh garlic is preferred for maximum aroma.
1/4 cup all-purpose flour Gluten-free flour can be substituted.

For the Liquid and Thickness

4 cups seafood or fish stock Homemade stock enhances the dish.
2 cups russet potatoes Peeled and diced; Yukon gold potatoes can be used for a creamier texture.
1 cup heavy cream Coconut milk for a dairy-free version.
1 cup whole milk Almond milk can be used for a lighter taste.

For the Seafood Sensation

1 cup lobster meat Freshly chopped; preferably fresh.
1 cup sea scallops Quartered if large; use fresh for best results.
1 cup corn kernels Fresh or frozen.

For Seasoning & Garnish

1 teaspoon smoked paprika Regular paprika can be used for less smokiness.
1 teaspoon dried thyme Fresh thyme can enhance flavor.
1 bay leaf Remove before serving.
to taste salt Use sea salt for better flavor.
to taste freshly ground black pepper White pepper can be used for a less visible fleck.
1/4 cup fresh parsley Chopped for garnish.
2 tablespoons fresh chives Can substitute with green onions.

Equipment

Large pot

Method

Step‑by‑Step Instructions

Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add finely chopped onion and celery; sauté for 5-7 minutes until softened and fragrant.
Stir in 2 minced garlic cloves and cook for an additional 30 seconds.
Sprinkle 1/4 cup of all-purpose flour over the vegetables, stirring for 1-2 minutes to create a roux.
Gradually whisk in 4 cups of seafood stock. Add 2 cups of diced potatoes, 1 bay leaf, 1 teaspoon of thyme, and season with salt and pepper. Bring to a gentle boil for 5 minutes.
Reduce heat to low and let simmer for 15-20 minutes, stirring occasionally until the potatoes are tender.
Stir in 1 cup of heavy cream and 1/2 cup of whole milk, followed by 1 cup of corn. Return to a gentle simmer.
Carefully fold in 1 cup of lobster meat and 1 cup of scallops. Simmer for an additional 4-6 minutes until seafood is cooked.
Remove bay leaf, adjust seasoning, and ladle into bowls garnished with parsley and chives.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 35gProtein: 28gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Use fresh seafood for best flavor; avoid overcooking the seafood to maintain tenderness. Adjust thickness with more stock if necessary.

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