Lobster Scallop Chowder Creamy has been a cherished memory for me ever since my first trip to the New England coast. I remember the salty air, the sound of gulls, and that first spoonful of rich, velvety chowder. It was pure bliss—the tender lobster, the sweet scallops, all swimming in a luxurious, warm broth. I knew I had to recreate that magic at home, and after many attempts, I’ve perfected my own creamy lobster scallop chowder recipe. This easy ground turkey dinner with a seafood twist is not just a meal; it’s an experience that transports you straight to the seaside. The aroma alone is enough to make my family gather around the kitchen. Let’s get cooking!
Why You’ll Love This Lobster Scallop Chowder Creamy
I know you’ll fall in love with this recipe, and here’s why it’s become a staple in my kitchen:
- Incredible Flavor: The rich combination of sweet lobster and delicate scallops in a velvety base creates an unforgettable taste experience. This is truly the best creamy lobster scallop chowder you’ll ever make.
- Quick & Easy Prep: Despite its gourmet feel, this chowder comes together in under an hour, making it perfect for weeknight indulgence.
- Comfort in a Bowl: It’s the ultimate comfort food, warming you from the inside out with every spoonful.
- Impressive for Guests: Hosting a dinner party? This dish looks and tastes incredibly sophisticated, making it the best creamy lobster scallop chowder to serve to impress.
- Nutrient-Rich Seafood: Lobster and scallops are packed with lean protein and essential nutrients, making this a wholesome choice.
- Family Favorite: Even my pickiest eaters can’t resist this delicious, creamy concoction.
Ingredients for Lobster Scallop Chowder Creamy
Gathering the right ingredients is key to making this incredible Lobster Scallop Chowder Creamy. I’ve found these specific components create the perfect balance for a truly rich seafood chowder with lobster and scallops.
- 200 g cooked lobster meat, chopped – I often use pre-cooked lobster for convenience, but fresh-steamed is even better.
- 200 g sea scallops, halved – Halving them ensures they cook evenly and integrate beautifully into the chowder.
- 2 tbsp unsalted butter – This is essential for sautéing and building a rich flavor base.
- 1 tbsp olive oil – A little olive oil helps prevent the butter from burning.
- 1 small onion, finely chopped – About half a cup, this adds a foundational sweetness.
- 2 cloves garlic, minced – Freshly minced garlic provides an aromatic depth.
- 2 medium potatoes, peeled and diced – Russet or Yukon Gold work best for their creamy texture.
- 500 ml seafood stock or fish stock – High-quality stock is crucial for a deep seafood flavor.
- 240 ml heavy cream – This is where the “creamy” in Lobster Scallop Chowder Creamy really shines!
- 120 ml whole milk – Adds to the creaminess without making it too heavy.
- 120 ml corn kernels, fresh or frozen – A touch of sweetness and texture.
- 1 tbsp fresh dill, chopped – Dill is my favorite herb for seafood, bright and fragrant.
- Salt, to taste – Always season as you go!
- Black pepper, to taste – Freshly ground makes a difference.
- Lemon wedges, for serving – A squeeze of fresh lemon brightens all the flavors.
How to Make Lobster Scallop Chowder Creamy
Making this delightful Lobster Scallop Chowder Creamy is simpler than you might think! I promise, with these steps, you’ll have a gourmet meal on your table in no time. For this recipe, we’re not preheating an oven, as this is a stovetop creation designed for maximum creaminess.
- Step 1: Begin by heating 2 tbsp unsalted butter and 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. As the butter melts and sizzles, the aroma will start to fill your kitchen.
- Step 2: Add your 1 small onion, finely chopped, and 2 cloves garlic, minced, to the pot. Sauté them gently for about 3 to 4 minutes, stirring occasionally, until they become soft and wonderfully fragrant. You’ll notice the onions turning translucent.
- Step 3: Next, add the 2 medium potatoes, peeled and diced, to the pot. Cook them for another 3 to 4 minutes, stirring to coat them in the buttery, aromatic mixture. This step ensures they absorb all those lovely flavors.
- Step 4: Pour in the 500 ml seafood stock or fish stock. Bring this mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork. This is the foundation of our homemade creamy lobster scallop chowder.
- Step 5: Stir in the 240 ml heavy cream, 120 ml whole milk, and 120 ml corn kernels. Warm the mixture gently over low heat, being careful not to let it boil. This slow warming prevents the cream from curdling and makes for an incredibly smooth and thick creamy lobster scallop chowder.
- Step 6: Now for the stars of the show! Add the 200 g cooked lobster meat, chopped, and the 200 g sea scallops, halved, to the pot. Cook for just 3 to 5 minutes, stirring gently, until the scallops turn opaque and are just cooked through. Overcooking will make them rubbery, so keep a close eye on them. This quick cook ensures the seafood remains tender and succulent in your homemade creamy lobster scallop chowder.
- Step 7: Finally, season your chowder with salt, to taste, black pepper, to taste, and stir in the 1 tbsp fresh dill, chopped. Give it a taste and adjust seasonings as needed.
- Step 8: Serve your delicious Lobster Scallop Chowder Creamy immediately, garnished with fresh lemon wedges, for serving. The bright citrus cut through the richness beautifully.
Pro Tips for the Best Lobster Scallop Chowder Creamy
I’ve learned a few tricks over the years to ensure my Lobster Scallop Chowder Creamy turns out perfectly every single time. These expert tips will elevate your chowder from good to absolutely unforgettable.
- Always use fresh, high-quality seafood. It truly makes a difference in flavor and texture.
- Don’t overcook the scallops or lobster; they can become rubbery very quickly.
- Allow your chowder to simmer gently; avoid a rolling boil once the cream is added.
- A good quality seafood stock is crucial for depth of flavor.
- Taste and adjust your seasonings throughout the cooking process.
What’s the secret to perfect creamy lobster scallop chowder?
The real secret lies in not overcooking the seafood and building layers of flavor with fresh ingredients. Also, allowing the potatoes to cook fully in the stock before adding the dairy creates a naturally thick and luscious base, leading to a truly thick creamy lobster scallop chowder.
Can I make creamy lobster scallop chowder ahead of time?
You absolutely can! I often prepare the base (sautéed vegetables, potatoes, and stock) a day in advance. Then, when I’m ready to serve, I just gently reheat it, add the cream, milk, corn, and finally, the delicate lobster and scallops. This makes hosting a breeze!
How do I avoid common mistakes with creamy lobster scallop chowder?
The biggest pitfalls are overcooking the seafood, which makes it tough, and boiling the chowder once dairy is added, which can cause it to curdle. Always simmer gently, and add the seafood right at the end for just a few minutes. Another mistake is using low-fat dairy; stick with heavy cream for the best texture in your Lobster Scallop Chowder Creamy.
Best Ways to Serve Lobster Scallop Chowder Creamy
I find that serving this Lobster Scallop Chowder Creamy is almost as enjoyable as making it! Its rich, comforting nature makes it incredibly versatile for various occasions. For a simple yet elegant meal, I love to pair it with a warm, crusty baguette or some artisan sourdough bread. The bread is perfect for soaking up every last drop of that delicious, thick broth.
For a more complete and gourmet creamy lobster scallop chowder experience, I suggest a light, crisp green salad with a vinaigrette dressing. The acidity of the dressing provides a wonderful contrast to the chowder’s richness. Another fantastic option is to serve small bowls as an appetizer for a special dinner party. It’s always a showstopper and leaves guests wanting more of this luxurious seafood dish.
Nutrition Facts for Lobster Scallop Chowder Creamy
I know many of you are curious about the nutritional breakdown of this delightful dish. Here’s what you can expect per serving of this luscious Lobster Scallop Chowder Creamy (recipe makes 4 servings):
- Serving Size: 1 cup
- Calories: 360
- Protein: 25 g
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 800 mg
- Cholesterol: 90 mg
These nutritional values are estimates and may vary based on specific ingredients used, such as the type of stock or brand of cream. This rich seafood chowder with lobster and scallops offers a satisfying and flavorful meal.
How to Store and Reheat Lobster Scallop Chowder Creamy
I always make a generous batch of this delicious chowder, and thankfully, storing and reheating it is quite simple, making it an ideal easy creamy lobster scallop chowder recipe for meal prep. First, allow the chowder to cool completely at room temperature, which usually takes about 30-60 minutes. Once cooled, transfer it to airtight containers. I prefer using glass containers as they don’t absorb odors.
You can store the chowder in the refrigerator for 3-4 days. For longer storage, this Lobster Scallop Chowder Creamy freezes beautifully for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring frequently, until warmed through. Avoid boiling to maintain its creamy texture. You might need to add a splash of milk or cream if it has thickened too much.
Frequently Asked Questions About Lobster Scallop Chowder Creamy
Can I use frozen lobster and scallops for this creamy chowder?
Absolutely! I often use frozen seafood for convenience, and it works wonderfully. Just make sure to thaw the lobster and scallops completely before adding them to the chowder. Pat them dry to remove excess moisture, which helps prevent diluting the rich flavor of your Lobster Scallop Chowder Creamy.
What can I substitute for heavy cream to make it lighter or dairy-free?
If you’re looking for a lighter option, you can try half-and-half, but the chowder won’t be as thick and luxurious. For a dairy-free version, I’ve had success using full-fat coconut milk or a cashew cream. These alternatives still provide a lovely creamy texture for your creamy seafood chowder with delicate scallops, though the flavor profile will shift slightly.
How can I make my creamy lobster scallop chowder thicker?
If your chowder isn’t as thick as you’d like, I recommend making a quick slurry. Whisk together one tablespoon of cornstarch with two tablespoons of cold water, then gradually stir it into the simmering chowder. Let it cook for a few minutes until it thickens to your desired consistency. This method works wonders for achieving that perfect, rich texture in your Lobster Scallop Chowder Creamy.
Can I add other vegetables to this creamy lobster scallop chowder?
Certainly! I love experimenting with different vegetables. Carrots, celery, leeks, or even a handful of spinach can make excellent additions. Just be sure to dice them finely so they cook evenly and blend well with the delicate seafood. Adding more veggies can also enhance the nutritional value and add more texture to your delicious Lobster Scallop Chowder Creamy.
Variations of Lobster Scallop Chowder Creamy You Can Try
I always encourage you to get creative in the kitchen, and this Lobster Scallop Chowder Creamy recipe is wonderfully adaptable. Here are a few ways I’ve experimented with it to keep things exciting:
- Smoky Bacon Addition: For an extra layer of savory flavor, I sometimes crisp up a few slices of bacon, crumble it, and stir it into the chowder just before serving. The smoky notes complement the seafood beautifully.
- Spicy Kick: If you enjoy a little heat, try adding a pinch of red pepper flakes or a dash of hot sauce along with the seasonings. It adds a delightful warmth without overpowering the delicate seafood.
- Dairy-Free Option: For those with dietary restrictions, creating a dairy-free creamy lobster scallop chowder is entirely possible. Substitute the heavy cream and milk with full-fat coconut milk or a rich cashew cream. The flavor will be slightly different but still wonderfully rich and satisfying.
- Vegetable Boost: Enhance the nutritional value and texture by adding finely diced carrots, celery, or even some fresh spinach during the last few minutes of cooking. This makes for a heartier and more colorful chowder.
Unforgettable Lobster Scallop Chowder Creamy: 4 Servings
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A creamy and delicious chowder featuring lobster and scallops, perfect for seafood lovers. This creamy lobster scallop chowder is ideal for quick dinners or special occasions.
Ingredients
- 200 g cooked lobster meat, chopped
- 200 g sea scallops, halved
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 500 ml seafood stock or fish stock
- 240 ml heavy cream
- 120 ml whole milk
- 120 ml corn kernels, fresh or frozen
- 1 tbsp fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Instructions
- Heat butter and olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add diced potatoes to the pot and cook for 3 to 4 minutes, stirring occasionally.
- Pour in seafood stock. Bring the liquid to a boil, then reduce the heat and simmer for 10 to 12 minutes, until potatoes are tender.
- Stir in heavy cream, milk, and corn kernels. Warm gently over low heat, avoiding boiling. This mixture makes the creamy lobster scallop chowder irresistible.
- Add the chopped lobster and halved scallops to the pot. Cook for 3 to 5 minutes, just until scallops turn opaque.
- Season with salt, black pepper, and chopped fresh dill.
- Serve hot with lemon wedges on the side. Enjoy your homemade creamy lobster scallop chowder.
Notes
- For added flavor, consider using homemade seafood stock for your creamy lobster scallop chowder.
- This rich seafood chowder with lobster and scallops can be made ahead of time and reheated before serving.
- Pair this thick creamy lobster scallop chowder with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg