Indulge in Creamy Lobster & Scallop Chowder: A Cozy Seafood Treat

There’s something deeply comforting about a steaming bowl of creamy lobster scallop chowder. Rich, velvety broth, tender chunks of sweet lobster, and perfectly cooked scallops come together in a luxurious seafood chowder recipe that feels both elegant and comforting. Whether served for a holiday gathering, special dinner party, or a cozy evening at home, this lobster and scallop soup transforms simple ingredients into a memorable meal.

Unlike thin seafood soups, this rich creamy chowder delivers body and depth. Cream, butter, aromatics, and seafood stock create a silky base that cradles delicate seafood without overpowering it. Each spoonful offers buttery scallops, succulent lobster, and soft potatoes for satisfying texture.

If you’re looking for a cozy seafood dinner that feels restaurant-worthy but can be prepared in your own kitchen, this recipe delivers indulgence without unnecessary complexity.

Why This Creamy Lobster Scallop Chowder Stands Out

This seafood chowder recipe is built around balance:

• Sweet lobster complements buttery scallops
• Creamy broth enhances without masking seafood flavor
• Potatoes add hearty texture
• Aromatics build depth
• Fresh herbs brighten each bite

The result is a lobster and scallop soup that feels refined yet approachable.

Ingredients

For the Chowder Base

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups seafood stock
• 1 cup heavy cream
• 1 cup whole milk
• 2 medium Yukon gold potatoes, diced small
• ½ teaspoon dried thyme
• Salt and black pepper to taste

Seafood

• 1 cup cooked lobster meat, chopped
• 1 cup sea scallops (halved if large)
• 1 tablespoon butter (for searing scallops)

Garnish

• Fresh parsley, chopped
• Extra cracked black pepper
• Oyster crackers (optional)

Instructions

Step 1: Build the Flavor Base

In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add diced onion and celery. Cook for 4–5 minutes until softened but not browned.

Stir in minced garlic and cook for 30 seconds until fragrant.

Step 2: Create the Roux

Sprinkle flour over the vegetables and stir continuously for 1–2 minutes. This step thickens your rich creamy chowder and prevents a raw flour taste.

Step 3: Add Liquid and Potatoes

Slowly whisk in seafood stock, ensuring no lumps remain. Add heavy cream and milk. Stir to combine.

Add diced potatoes and thyme. Bring to a gentle simmer and cook for 12–15 minutes until potatoes are tender.

Step 4: Sear the Scallops

While the chowder simmers, heat butter in a separate skillet over medium-high heat.

Pat scallops dry and season lightly with salt and pepper. Sear 1–2 minutes per side until golden brown and just opaque in the center. Do not overcook.

Step 5: Finish the Chowder

Once potatoes are tender, reduce heat to low. Stir in chopped lobster meat and seared scallops. Simmer gently for 3–4 minutes to warm through.

Adjust seasoning with salt and pepper.

Step 6: Garnish and Serve

Ladle chowder into warm bowls. Garnish with fresh parsley and cracked black pepper. Serve immediately for best texture and flavor.

Tips for Perfect Lobster and Scallop Soup

Use Quality Seafood

Fresh or high-quality frozen seafood ensures sweetness and tenderness.

Don’t Overcook

Seafood becomes rubbery when overcooked. Add at the end and heat gently.

Cut Potatoes Evenly

Uniform pieces cook consistently and maintain balanced texture.

Adjust Thickness

For thicker chowder, simmer uncovered a few extra minutes. For thinner consistency, add a splash of stock.

Variations and Customizations

Add Bacon

Crispy bacon adds smoky contrast to sweet seafood.

Add Corn

Sweet corn kernels introduce color and texture.

Make It Spicy

Add a pinch of cayenne or smoked paprika for subtle heat.

Lighter Option

Replace heavy cream with half-and-half for reduced richness.

Serving Suggestions

This cozy seafood dinner pairs beautifully with:

• Crusty artisan bread
• Simple green salad with lemon vinaigrette
• Garlic butter rolls
• Light white wine

Serve in wide shallow bowls for elegant presentation.

Storage and Reheating

Refrigeration

Store in airtight container up to 2 days.

Reheating

Warm gently over low heat, stirring frequently. Avoid boiling to protect seafood texture.

Freezing

Not recommended due to cream separation and seafood texture changes.

Nutritional Highlights

This creamy lobster scallop chowder offers:

• High-quality protein from seafood
• Calcium from dairy
• Vitamins from vegetables
• Satisfying healthy fats

While indulgent, it can be enjoyed as part of a balanced diet when paired with lighter sides.

The Appeal of Seafood Chowder

Seafood chowders have long been associated with coastal comfort cooking. Traditionally hearty and nourishing, they bring together local seafood and pantry staples to create satisfying meals. This version elevates the classic concept by combining lobster and scallops for a luxurious twist on a beloved favorite.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw completely and pat dry before cooking.

Can I substitute shrimp?

Shrimp works well if scallops are unavailable.

How do I avoid curdling?

Keep heat moderate and avoid rapid boiling after adding dairy.

Final Thoughts

Indulge in Creamy Lobster & Scallop Chowder: A Cozy Seafood Treat offers the perfect balance of elegance and comfort. Rich, smooth broth combined with sweet lobster and tender scallops creates a seafood chowder recipe that feels both luxurious and deeply satisfying.

Ideal for holidays, dinner parties, or simply elevating a weeknight meal, this lobster and scallop soup delivers unforgettable flavor in every creamy spoonful.

Creamy Lobster & Scallop Chowder

A rich and comforting seafood chowder filled with sweet lobster, tender scallops, and creamy broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: American, Seafood

Calories: 480

Ingredients

  

Chowder Base

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 onion diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 2 tbsp all-purpose flour
• 3 cups seafood stock
• 1 cup heavy cream
• 1 cup whole milk
• 2 Yukon gold potatoes diced

Seafood

• 1 cup lobster meat cooked and chopped
• 1 cup sea scallops

Equipment

• Large pot
• Skillet
• Whisk
• Ladle

Method

 

1. Sauté onion and celery in butter and oil until soft. Add garlic.
2. Stir in flour and cook briefly to form roux.
3. Whisk in stock, cream, and milk. Add potatoes and thyme. Simmer until tender.
4. Sear scallops separately until golden.
5. Add lobster and scallops to chowder and heat gently.
6. Season and serve hot with parsley garnish.

Notes

Avoid overcooking seafood. Best served immediately.