Lobster Scallop Chowder

Here’s a rich and comforting Lobster & Scallop Chowder — creamy, hearty, and packed with seafood flavor.

🥘 Ingredients (serves 4–6)

• ½ lb lobster meat (cooked, chopped)

• ½ lb scallops (small or large, cut in half if large)

• 3 tbsp butter

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 3 cloves garlic, minced

• 3 tbsp all-purpose flour

• 4 cups seafood or chicken stock

• 2 medium potatoes, peeled and diced

• 1 cup corn kernels (optional)

• 1 cup heavy cream

• ½ cup whole milk

• 1 tsp Old Bay seasoning or paprika

• Salt & pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

🔥 Instructions

1. Sauté Vegetables

   • In a large pot, melt butter over medium heat.

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

   • Add garlic and cook 1 more minute.

2. Make Roux

   • Sprinkle flour over vegetables and stir 1–2 minutes until lightly golden.

3. Add Stock & Potatoes

   • Slowly whisk in stock, ensuring no lumps.

   • Add diced potatoes and bring to a simmer. Cook 12–15 minutes until potatoes are tender.

4. Add Cream & Seafood

   • Stir in cream, milk, and Old Bay seasoning.

   • Gently fold in lobster and scallops. Simmer 4–6 minutes until scallops are opaque and cooked through.

5. Finish & Serve

   • Taste and adjust seasoning with salt and pepper.

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