There is nothing more comforting than a rich, creamy bowl of seafood chowder. This Lobster Scallop Chowder recipe elevates the classic comfort food into a luxurious dish worthy of a special occasion, yet it’s simple enough for a cozy weeknight dinner. We’re combining sweet, tender lobster meat and perfectly seared scallops in a velvety, flavorful broth that will have everyone asking for seconds. Forget restaurant versions; this homemade chowder is the real deal.
This recipe is designed to be foolproof, guiding you through each step to ensure your seafood is perfectly cooked and the chowder base is exceptionally creamy. Get ready to create a truly unforgettable meal.
Why This Lobster Scallop Chowder is a Showstopper
What makes this the best Lobster Scallop Chowder? It’s all about the layers of flavor and the perfect texture. We build a savory foundation with bacon and a classic mirepoix, then create a rich, creamy base that’s simmered with tender potatoes. The seafood is added at the very end, ensuring it remains succulent and doesn’t overcook. It’s a decadent, satisfying meal that truly stands out.
- Luxurious Flavor: Sweet lobster and buttery scallops make this chowder incredibly rich and delicious.
- Perfectly Creamy Texture: We use a combination of heavy cream and a flour-based roux to create a velvety smooth broth that’s never gritty or thin.
- Restaurant-Quality at Home: Simple, clear steps help you achieve a five-star dish in your own kitchen.
The Key Ingredients for a Perfect Seafood Chowder
The quality of your ingredients will make all the difference in this Lobster Scallop Chowder. Here’s a look at what you’ll need and why.
Choosing Your Lobster and Scallops
For the best flavor, fresh seafood is always preferred, but high-quality frozen options work wonderfully too. For the lobster, you can use pre-cooked lobster meat from the claws and knuckles to save time, or steam your own lobster tails. For the scallops, look for large sea scallops, as they have a sweeter flavor and are less likely to overcook than smaller bay scallops. Ensure they are “dry” scallops, meaning they haven’t been treated with phosphates, which can give them a rubbery texture.
The Chowder Base Essentials
The foundation of our chowder is just as important as the seafood. You’ll need thick-cut bacon for a smoky depth, a classic mirepoix of onion, celery, and carrots for an aromatic base, and Yukon Gold potatoes, which hold their shape beautifully when cooked. For the liquid, a combination of clam juice and chicken broth provides a savory, briny backbone, while heavy cream delivers that signature decadent finish.
How to Make Lobster Scallop Chowder (Step-by-Step)
This recipe is broken down into simple phases to make the process easy to follow. By preparing your ingredients and following these steps, you’ll have a perfect chowder every time.
Step 1: Prepare the Seafood
Begin by patting your scallops completely dry with a paper towel; this is the key to getting a perfect sear. Season them with salt and pepper. If using raw lobster tails, steam or boil them until just cooked through, then remove the meat and chop it into bite-sized pieces. Set the seafood aside.
Step 2: Build the Flavor Base
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about two tablespoons of the rendered fat in the pot. Add the diced onion, celery, and carrots to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Simmer the Chowder
Sprinkle the flour over the vegetables and stir continuously for about two minutes to cook out the raw flour taste. This forms a roux that will thicken our chowder. Slowly whisk in the clam juice and chicken broth, ensuring there are no lumps. Add the diced potatoes and a bay leaf. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
Step 4: Finish with Cream and Seafood
Once the potatoes are cooked, remove the bay leaf. Reduce the heat to low and stir in the heavy cream, corn, and chopped lobster meat. Let it warm through gently for a few minutes, but do not let it boil, as this can cause the cream to separate. While the chowder is warming, sear the scallops in a separate pan with a little butter for 1-2 minutes per side until golden brown. Stir the reserved crispy bacon and fresh parsley into the chowder. To serve, ladle the chowder into bowls and top with the seared scallops.
Expert Tips for the Best Seafood Chowder
- Don’t Crowd the Pan: When searing the scallops, make sure they have plenty of space in the pan. Overcrowding will steam them instead of searing them. Cook in batches if necessary.
- Control the Heat: After adding the cream, keep the heat on low. Boiling the chowder at this stage can make it curdle.
- Thicken to Your Liking: If you prefer an even thicker chowder, you can mash a few of the cooked potatoes against the side of the pot with a spoon to release their starches.
What to Serve with Your Chowder
This Lobster Scallop Chowder is a hearty meal on its own, but it pairs beautifully with a few simple sides. A crusty loaf of no-knead rosemary garlic bread is perfect for dipping. A simple green salad with a light vinaigrette can also cut through the richness of the chowder. For a truly impressive meal, start with a light appetizer like our green olive and feta dip.
Storing and Reheating Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. The potatoes may absorb some of the liquid, so the chowder will thicken as it sits. To reheat, warm it gently in a saucepan over low heat, stirring occasionally. Avoid microwaving, as it can cause the seafood to become rubbery and the cream to separate. If you love scallops, you might also enjoy this delicious scallop pasta recipe.
Frequently Asked Questions
Absolutely. If using frozen seafood, make sure to thaw it completely in the refrigerator overnight. Pat the scallops very dry before searing to ensure they get a nice golden crust.
The key to tender scallops is a quick, high-heat sear. Get your pan very hot, ensure the scallops are bone dry, and cook them for only 1-2 minutes per side. They cook very quickly, and overcooking is what makes them rubbery.
This recipe uses a flour-based roux which creates a perfectly creamy consistency. If you prefer it even thicker, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and slowly stirring it into the simmering chowder base before adding the cream.
You can store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop over low heat to prevent the cream from separating.
Waxy potatoes like Yukon Gold or red potatoes are best for chowder because they hold their shape well and don’t fall apart or become mealy after simmering.
Ready to Dive In?
This Lobster Scallop Chowder is more than just a recipe; it’s an experience. It’s the perfect dish to celebrate a special moment or simply to treat yourself to something truly delicious. Give it a try, and you’ll see just how easy it is to create a masterpiece in your own kitchen. If you love this recipe, please leave a comment below and share it on Pinterest!
Lobster Scallop Chowder Recipe
Lobster Scallop Chowder: The Ultimate Creamy Recipe
Equipment
- 1 Large Dutch oven or heavy-bottomed pot
- 1 Large skillet
Ingredients
- 4 slices thick-cut bacon diced
- 1 tbsp unsalted butter
- 1 large yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 large carrot peeled and finely chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 cups chicken broth
- 1.5 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 1 bay leaf
- 1.5 cups heavy cream
- 1 cup frozen or fresh corn kernels
- 1 lb cooked lobster meat chopped into bite-sized pieces
- 1 lb large sea scallops patted dry
- 1/4 cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
- In a large Dutch oven, cook the diced bacon over medium heat until crisp, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot.
- Add the chopped onion, celery, and carrot to the pot. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Slowly whisk in the clam juice and chicken broth until smooth. Add the diced potatoes and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until potatoes are fork-tender.
- While the chowder simmers, season the scallops with salt and pepper. Heat 1 tbsp of butter in a large skillet over medium-high heat. Add scallops in a single layer and sear for 1-2 minutes per side, until golden brown. Remove from skillet and set aside.
- Once potatoes are tender, remove the bay leaf and reduce the heat to low. Stir in the heavy cream, corn, and chopped lobster meat. Warm gently for 5 minutes. Do not boil.
- Stir in the reserved crispy bacon and fresh parsley. Season with salt and pepper to taste.
- Ladle the chowder into bowls and top each serving with the seared scallops.
Notes
Avoid boiling the chowder after adding the cream to prevent it from curdling.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
