Description
A luxurious and velvety Silky Lobster Scallop Chowder, perfect for indulging in rich flavors and creamy textures. This easy-to-make chowder offers a fine dining experience at home.
Ingredients
Scale
- 1 tbsp butter
- 1 tbsp olive oil
- ½ lb sea scallops, patted dry
- ½ lb cooked lobster meat, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 ribs celery, diced
- 1 cup diced Yukon gold potatoes
- 2 tbsp all-purpose flour
- 3 cups seafood stock or chicken stock
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil and butter over medium-high heat. Sear scallops for 1–2 minutes per side until golden. Set aside.
- In the same pot, sauté onion, garlic, and celery until softened.
- Stir in potatoes and flour, cooking for 2 minutes.
- Gradually pour in seafood stock, stirring constantly. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream, lobster, and scallops. Simmer for 3–5 minutes more until heated through.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve hot.
Notes
- This chowder pairs well with white wine.
- Add shrimp or fish for extra flavor.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
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