Description
A luxurious and creamy chowder made with lobster and scallops, perfect for indulgent meals with rich, balanced flavors.
Ingredients
1/2 lb lobster meat, chopped
1/2 lb sea scallops
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
1 large potato, peeled and diced
2 cups chicken or seafood broth
1 cup heavy cream
1/2 cup milk
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced potato to the pot, and stir for another 2 minutes to combine with the onions and garlic.
- Pour in the chicken or seafood broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Add the lobster meat and scallops to the pot, stirring gently. Cook for 4-5 minutes, or until the seafood is cooked through.
- Stir in the heavy cream and milk, then season with salt and pepper to taste. Allow the chowder to simmer for another 5-7 minutes, until heated through.
- Serve hot, garnished with freshly chopped parsley.
Notes
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- If using frozen lobster and scallops, ensure they are fully thawed before adding to the chowder.
- For a dairy-free version, substitute heavy cream and milk with coconut milk or plant-based cream alternatives.
- For a thicker chowder, mash some of the potatoes or add a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
