Lobster Scallop Chowder – Creamy Coastal Comfort

There’s nothing quite like a steaming bowl of Lobster Scallop Chowder to make your kitchen feel like a cozy seaside retreat. Creamy, rich, and packed with tender seafood, this chowder brings the best of the coast straight to your dinner table — no fancy restaurant required.

With buttery lobster, sweet bay scallops, and soft chunks of potato simmered in a velvety broth, every spoonful is comforting and luxurious. Whether it’s a chilly evening or a weekend gathering, this easy, elegant chowder is the kind of dish that feels special but comes together simply.

Recipe Info

Ingredients You’ll Need

For the Chowder Base:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups seafood stock (or chicken stock)
• 1 cup diced potatoes (Yukon Gold or Russet)
• 1 cup heavy cream
• 1 cup whole milk
• Salt and black pepper, to taste
• ½ teaspoon paprika (optional for warmth)
• ¼ teaspoon cayenne (optional, for a little heat)

For the Seafood:

• 1 cup cooked lobster meat, chopped
• 1 cup bay scallops (or sea scallops cut in half)
• ½ cup corn kernels (fresh or frozen)
• 2 tablespoons fresh parsley, chopped
• Juice of ½ lemon

Step-By-Step Instructions

1. Sauté the aromatics:
   In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion and celery, cooking for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
2. Create the base:
   Sprinkle flour over the vegetables and stir constantly for 1 minute to form a light roux. Slowly whisk in the seafood stock, a little at a time, to avoid lumps.
3. Add potatoes and simmer:
   Add diced potatoes, salt, pepper, paprika, and cayenne. Bring to a gentle boil, then reduce heat and simmer for about 15–20 minutes, until the potatoes are tender.
4. Add cream and milk:
   Stir in the heavy cream and milk. Warm gently over low heat — don’t let it boil once the dairy is added, or it may curdle.
5. Add seafood:
   Stir in lobster, scallops, and corn. Simmer for 5–7 minutes until the scallops are just cooked through and the chowder thickens slightly.
6. Finish and serve:
   Add lemon juice and fresh parsley. Taste and adjust seasoning with salt and pepper. Serve hot with oyster crackers, crusty bread, or a sprinkle of extra parsley.

Helpful Notes & Tips

• Don’t overcook the seafood: Scallops cook quickly — just until opaque and tender.
• Creamy consistency: If the chowder feels too thick, thin with a little extra stock or milk.
• Make ahead: Prepare up to a day in advance and gently reheat on low. The flavors deepen overnight!
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. (Avoid freezing — dairy-based soups can separate.)

Recipe Variations

• Lighter version: Use half-and-half instead of heavy cream.
• Add more seafood: Toss in shrimp or crab for a “seafood medley” version.
• Smoky twist: Add 2–3 slices of cooked beef for a smoky, savory undertone.
• Vegetarian option: Replace seafood with roasted corn and mushrooms and use vegetable stock.

Serving Suggestions

• Serve with crusty sourdough or warm garlic bread for dunking.
• Add a crisp green salad or roasted asparagus on the side for a balanced meal.
• Garnish with chives, parsley, or a drizzle of melted butter for a restaurant-style finish.

Conclusion

This Lobster Scallop Chowder is the perfect blend of elegance and comfort — the kind of meal that warms your heart and feels like a little coastal getaway. With its creamy base, tender seafood, and gentle spices, it’s a bowl of love best shared with family or friends on a cozy evening. Simple, satisfying, and absolutely unforgettable.