Lobster Scallop Chowde

Ohhh, that sounds luxurious!  Here’s a hearty, creamy Lobster & Scallop Chowder — rich with seafood flavor, tender potatoes, and a velvety broth.

🥘 Ingredients (serves 4–6)

• 3 tbsp butter

• 1 medium onion, finely chopped

• 2 celery stalks, chopped

• 2 medium carrots, diced

• 3 cloves garlic, minced

• 2 tbsp flour

• 4 cups seafood stock (or chicken stock)

• 2 medium potatoes, peeled & diced small

• 1 cup heavy cream

• ½ cup whole milk

• ½ lb scallops (small/bay scallops work best; large can be cut in half)

• ½ lb cooked lobster meat (tails/claws, chopped)

• 1 cup corn kernels (optional, adds sweetness)

• 1 tsp Old Bay seasoning (or paprika + pinch cayenne)

• Salt & black pepper, to taste

• 2 tbsp fresh parsley, chopped

• Optional garnish: crispy bacon crumbles, chives, oyster crackers

🔥 Instructions

1. Sauté Base

   • In a large pot, melt butter.

   • Add onion, celery, and carrots. Cook until softened (5–6 minutes).

   • Stir in garlic and cook 1 more minute.

2. Thicken

   • Sprinkle flour over vegetables, stir, and cook 1–2 minutes.

3. Build Broth

   • Slowly whisk in seafood stock.

   • Add diced potatoes and simmer 12–15 minutes until tender.

4. Make it Creamy

   • Stir in cream and milk. Season with Old Bay, salt, and pepper.

5. Add Seafood

   • Gently stir in scallops, lobster, and corn (if using).

   • Simmer 4–6 minutes until scallops are opaque and tender (don’t overcook).

6. Finish & Serve

   • Taste and adjust seasoning.

   • Garnish with parsley, bacon, or chives. Serve hot with crusty bread.