Description
A rich and creamy chowder featuring tender lobster and sweet scallops.
Ingredients
Scale
- 1 pound lobster meat, cooked and chopped
- 1 pound sea scallops, cut into bite-sized pieces
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups fish or seafood stock
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the chopped onion, celery, and carrots to the pot. Cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the fish or seafood stock until smooth. Bring to a simmer, stirring occasionally.
- Add the chopped lobster meat and scallops to the pot. Cook for 5-7 minutes, or until the scallops are opaque and cooked through.
- Stir in the milk and heavy cream. Heat gently, but do not boil.
- Season with salt and pepper to taste.
- Ladle the chowder into bowls. Garnish with reserved crisp bacon and fresh parsley.
Notes
- For a thicker chowder, you can add a little more flour or cook it a bit longer.
- If you don’t have fresh lobster, you can use frozen lobster meat. Thaw it completely before using.
- Adjust the seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
Keywords: Lobster Scallop Chowder, seafood soup, creamy chowder, rich soup, lobster recipe, scallop recipe