🦞 Creamy Seafood Chowder (Scallops & Lobster)

📝 Ingredients

🦞 Seafood

• ½ lb sea scallops

• 1 lobster tail (or 1 cup lobster meat, chopped)

• Salt & black pepper

🥔 Base

• 2 tbsp butter

• 1 small onion (finely diced)

• 2 cloves garlic (minced)

• 2 cups Yukon gold potatoes (peeled, diced small)

• 2 cups seafood or chicken broth

• 1 cup heavy cream

• 1 cup half-and-half (or milk for lighter version)

🌿 Seasoning

• ½ tsp paprika

• ½ tsp dried thyme

• 1 bay leaf

• Salt & pepper to taste

🌱 Finish

• 1 tbsp fresh parsley (chopped)

• Optional: splash of white wine (¼ cup)

👩‍🍳 Instructions

1️⃣ Sear the Seafood

1. Pat scallops dry (very important).

2. Season lightly with salt & pepper.

3. Heat 1 tbsp butter in skillet over medium-high.

4. Sear scallops 1–2 minutes per side until golden. Remove.

5. Lightly cook lobster meat in same pan (2–3 minutes). Set aside.

👉 Don’t overcook — they’ll finish in the soup.

2️⃣ Build the Chowder Base

1. In a large pot, melt 2 tbsp butter.

2. Sauté onion 3–4 minutes until soft.

3. Add garlic; cook 30 seconds.

4. (Optional) Add white wine and simmer 2 minutes.

3️⃣ Add Potatoes & Broth

1. Add diced potatoes, broth, bay leaf, thyme, paprika.

2. Simmer 12–15 minutes until potatoes are tender.

4️⃣ Add Cream

1. Stir in heavy cream and half-and-half.

2. Simmer gently 5 minutes (don’t boil).

5️⃣ Finish

1. Add scallops and lobster back to pot.

2. Simmer 3–4 minutes until just cooked.

3. Remove bay leaf.

4. Garnish with parsley.

Serve warm with crusty bread.

🔥 Pro Tips

• For thicker chowder: mash a few potatoes in the pot.

• For smoky depth: add 1 strip chopped bacon at the beginning.

• For extra richness: stir in 1 tbsp cream cheese.

• Always cook seafood last to keep it tender.

❓ Q & A

Q1: Can I use frozen seafood?

Yes, but thaw completely and pat dry before cooking.

Q2: Why are my scallops rubbery?

They were overcooked. Scallops need very little time.

Q3: Can I add shrimp?

Absolutely! Add peeled shrimp in the final 3–4 minutes.

Q4: How do I store leftovers?

Refrigerate up to 2 days. Reheat gently — do not boil.

Q5: Can I freeze this?

Cream-based soups don’t freeze well (they may separate). Best fresh.