Creamy Seafood Chowder Recipe: 3 Secrets for Perfect Richness
A rich and creamy seafood chowder packed with scallops and lobster for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 lb sea scallops
- 2 lobster tails, cooked and chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 cups seafood or chicken broth
- 1½ cups heavy cream
- 1 cup whole milk
- 1 tsp Old Bay seasoning
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional: ½ cup corn kernels
Instructions
- Heat the olive oil and butter in a large pot. Season the scallops with salt and pepper, then sear for 1–2 minutes per side until golden. Remove and set aside with the lobster.
- In the same pot, sauté the onion and garlic until fragrant. Stir in the diced potatoes, broth, Old Bay, and thyme. Simmer for 15–18 minutes until the potatoes are fork-tender.
- Pour in the heavy cream and milk, stirring until smooth. Add the corn if using, then let everything gently simmer.
- Return the scallops and lobster to the pot, cooking gently for 3–4 minutes until heated through.
- Sprinkle with fresh parsley and cracked black pepper. Serve warm with crusty bread or oyster crackers.
Notes
- Do not overcook the seafood to keep it tender.
- Adjust seasoning to taste.
- Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 150mg