Lobster and Scallop Chowder

🦞 Lobster & Scallop Chowder

Ingredients:

2 lobster tails (about 1 lb total), cooked and chopped into bite-size pieces

1/2 lb sea scallops (cut large ones in half)

4 slices bacon, chopped

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, diced

2 garlic cloves, minced

3 medium potatoes, peeled and cubed

4 cups seafood stock (or chicken stock)

1 cup heavy cream

1 cup whole milk

2 tbsp butter

2 tbsp all-purpose flour

1/2 tsp smoked paprika

1/2 tsp Old Bay seasoning (optional)

Salt & pepper, to taste

Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Cook bacon in a large pot until crispy. Remove and set aside, leaving 2 tbsp of drippings in the pot.

2. Sauté vegetables – add onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in garlic.

3. Make the base – melt butter in the pot, sprinkle flour over veggies, and stir for 1 minute to form a roux. Slowly whisk in seafood stock until smooth.

4. Add potatoes – stir in potatoes, paprika, Old Bay, salt, and pepper. Bring to a simmer and cook for 15 minutes, until potatoes are tender.

5. Add cream & milk – stir in heavy cream and milk. Simmer gently (do not boil).

6. Add seafood – stir in lobster and scallops. Cook just until scallops are opaque and tender, about 3–5 minutes.

7. Finish – adjust seasoning, then top with crispy bacon and fresh parsley or chives.