Description
A creamy and rich chowder packed with tender lobster and scallops, perfect for comfort food lovers.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Serve hot with brown bread or crusty rolls for dipping. A squeeze of fresh lemon enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg