Creamy Lobster and Scallop Chowder for Cozy Nights In Recipe

Introduction

This creamy lobster scallop chowder is a rich and comforting dish perfect for cozy nights in. Brimming with tender seafood and smooth, flavorful broth, it’s an indulgent meal that feels special yet is easy to prepare at home.

Ingredients

• 1 lb fresh cooked lobster meat
• 1 lb plump scallops
• 4 slices turkey bacon or chicken ham
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced (Russet or Yukon Gold)
• 4 cups seafood stock or chicken broth
• 1 cup heavy cream or half-and-half
• 2 bay leaves (remove before serving)
• 1 tablespoon fresh herbs (thyme or parsley)
• Salt and pepper to taste

Instructions

1. Step 1: Prepare all ingredients by chopping the vegetables and seafood so everything is ready to cook.
2. Step 2: In a large pot over medium heat, cook the turkey bacon or chicken ham until crispy, about 5-7 minutes.
3. Step 3: Add the diced onions, celery, and minced garlic to the pot. Sauté until soft and fragrant, about 5-7 minutes.
4. Step 4: Stir in the diced potatoes and pour in enough seafood stock or chicken broth to cover them. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
5. Step 5: Stir in the heavy cream. Add the bay leaves, fresh herbs, salt, and pepper, then simmer gently to develop flavors.
6. Step 6: Fold in the scallops and lobster meat. Simmer until scallops turn opaque, about 5-7 minutes.
7. Step 7: Remove the bay leaves before serving. Ladle chowder into bowls and garnish with additional fresh herbs if desired. Enjoy!

Tips & Variations

• Substitute turkey bacon with pancetta or smoked bacon for a richer flavor.
• Use half-and-half instead of heavy cream for a lighter chowder.
• Add a splash of sherry or white wine when cooking aromatics for extra depth.
• For a thicker chowder, mash some of the potatoes against the pot before adding cream.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Avoid freezing as cream-based soups may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood instead of fresh?

Yes, thaw frozen lobster and scallops fully before adding to the chowder to ensure even cooking and maintain texture.

What can I substitute for seafood stock?

If seafood stock isn’t available, chicken broth works well and still gives a lovely savory base for the chowder.

Creamy Lobster and Scallop Chowder for Cozy Nights In Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

This Creamy Lobster Scallop Chowder is a luxurious and comforting seafood dish perfect for cozy nights in. Featuring tender lobster meat and plump scallops simmered in a rich, creamy broth infused with fresh herbs and smoky turkey bacon, this chowder balances indulgence with wholesome ingredients. It’s easy to prepare on the stovetop and offers a hearty yet elegant meal that warms both heart and soul.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Seafood

• 1 lb lobster meat, fresh and cooked
• 1 lb scallops, plump and translucent

Base

• 4 slices turkey bacon or chicken ham
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced

Thickness and Creaminess

• 2 medium potatoes, diced (Russet or Yukon gold)
• 4 cups seafood stock or chicken broth
• 1 cup heavy cream or half-and-half

Flavor Depth

• 2 bay leaves (remove before serving)
• 1 tablespoon fresh herbs (thyme or parsley)
• Salt and black pepper to taste

Instructions

1. Prep Ingredients: Begin by chopping your vegetables and seafood to ensure everything is ready for cooking.
2. Sauté Bacon: In a large pot over medium heat, cook the chopped turkey bacon or chicken ham until crispy, about 5-7 minutes.
3. Cook Aromatics: Add the diced onions, celery, and minced garlic to the pot, sautéing until softened and fragrant, about 5-7 minutes.
4. Add Potatoes & Stock: Stir in the diced potatoes and pour in the seafood stock to cover them. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
5. Incorporate Cream: Stir in the heavy cream along with bay leaves, fresh herbs, salt, and pepper. Simmer gently to blend the flavors.
6. Add Seafood: Fold in the scallops and lobster meat, simmering for an additional 5-7 minutes until scallops are opaque and cooked through.
7. Serve: Remove the bay leaves before ladling chowder into bowls. Garnish with fresh herbs and enjoy your chowder hot.

Notes

• Use fresh, high-quality seafood for the best flavor and texture.
• Turkey bacon adds smoky flavor with less fat than traditional bacon.
• You can substitute half-and-half for heavy cream for a lighter chowder.
• Adjust the seasoning towards the end of cooking to taste.
• Serve with crusty bread for a complete meal.

Keywords: Lobster chowder, scallop chowder, creamy seafood soup, cozy dinner, homemade chowder, seafood recipe