Creamy Lobster and Scallop Chowder

 Creamy Lobster and Scallop Chowder

Ingredients

2 lobster tails (about 10–12 oz), meat removed and chopped into bite-size pieces

8 large sea scallops, halved if big

4 slices bacon, diced

3 tbsp butter

1 small onion, finely chopped

2 stalks celery, finely chopped

2 carrots, finely chopped

3 cloves garlic, minced

3 tbsp all-purpose flour

4 cups seafood stock (or chicken stock)

2 cups potatoes, peeled & diced

1 tsp Old Bay seasoning (or paprika + celery salt mix)

1 tsp fresh thyme (or ½ tsp dried)

1 bay leaf

1 cup heavy cream

½ cup whole milk

Salt & pepper, to taste

Fresh parsley or chives, chopped (for garnish)

Instructions

1. Cook the bacon 🥓

In a large pot, cook diced bacon until crisp. Remove bacon and set aside, leaving a little fat in the pot.

2. Sauté veggies 🥕🧅

Add butter, onion, celery, and carrots. Cook 5 minutes until softened. Stir in garlic and cook 1 minute more.

3. Make the base

Stir in flour and cook for 1 minute (this thickens the chowder).

Slowly whisk in seafood stock.

4. Simmer

Add potatoes, Old Bay, thyme, and bay leaf. Simmer uncovered 15–20 minutes, until potatoes are tender.

5. Add creaminess 🥛

Stir in heavy cream and milk. Adjust salt and pepper.

6. Cook seafood gently 🦞🦪

Add lobster and scallops to the hot chowder. Simmer very gently 3–5 minutes until scallops are opaque and lobster is cooked through.

7. Finish & serve

Stir in crispy bacon. Garnish with parsley or chives. Serve hot with crusty bread or oyster crackers.

✨ Tips:

If you want extra richness, stir in ½ cup grated Parmesan at the end.

For a lighter version, swap half the cream for milk

You can add corn or leeks for sweetness and depth.