why make this recipe

Lobster Scallop Chowder is a delightful dish that brings the flavors of the ocean right to your table. It’s creamy, rich, and packed with tender seafood, making it a perfect comfort food for any occasion. Whether it’s a special gathering or a cozy dinner at home, this chowder provides warmth and satisfaction. Plus, it’s a great way to impress guests with a dish that’s not only tasty but also looks beautiful when served.

how to make Lobster Scallop Chowder

Ingredients :

200 g cooked lobster meat, chopped

200 g sea scallops, halved

2 tbsp unsalted butter

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

500 ml seafood stock or fish stock

240 ml heavy cream

120 ml whole milk

120 ml corn kernels, fresh or frozen

1 tbsp fresh dill, chopped

Salt, to taste

Black pepper, to taste

Lemon wedges, for serving

Directions :

Heat butter and olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.

Add diced potatoes to the pot and cook for 3 to 4 minutes, stirring occasionally.

Pour in the seafood stock. Bring the liquid to a boil, then reduce the heat and simmer for 10 to 12 minutes, until the potatoes are tender.

Stir in heavy cream, milk, and corn kernels. Warm gently over low heat, avoiding boiling.

Add the chopped lobster and halved scallops to the pot. Cook for 3 to 5 minutes, just until the scallops turn opaque.

Season with salt, black pepper, and chopped fresh dill. Serve hot with lemon wedges on the side.

how to serve Lobster Scallop Chowder

Lobster Scallop Chowder is best served hot. Ladle it into warm bowls and add a drizzle of fresh dill on top for a pop of color. Brown bread or crusty rolls make excellent accompaniments for dipping. Don’t forget to serve lemon wedges on the side, as a squeeze of lemon can enhance the flavors perfectly.

tips to make Lobster Scallop Chowder

Use fresh seafood for the best flavor, but frozen seafood can work well too. Just make sure it’s properly thawed before cooking.

Adjust the thickness of the chowder by adding more or less seafood stock. If you like it thicker, let it simmer longer.

Don’t boil the chowder after adding the seafood, as this can make the scallops tough. Cook them just until they turn opaque.

FAQs

Can I use other seafood instead of lobster and scallops?
Yes, you can substitute with shrimp, crab, or even fish depending on your preference.

Can this chowder be made ahead of time?
Yes, you can prepare the base of the chowder (without the seafood) ahead of time and add the seafood when you’re ready to serve.

Is it possible to make this chowder dairy-free?
Yes, you can replace the heavy cream and milk with coconut milk or a dairy-free cream alternative. Just be sure to adjust the seasoning to complement the flavors.