Description
A rich and creamy chowder featuring tender lobster and sweet scallops.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 4 cups seafood or fish broth
- 2 cups milk
- 1 cup heavy cream
- 1 pound boneless, skinless white fish fillets, cut into 1-inch pieces
- 1 pound sea scallops, tough side removed
- 1 pound cooked lobster meat, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in seafood broth and milk. Bring to a simmer.
- Add white fish and scallops. Cook until fish is opaque and scallops are cooked through, about 5-7 minutes.
- Stir in heavy cream, lobster meat, salt, and pepper. Heat through gently, do not boil.
- Garnish with fresh parsley before serving.
Notes
- For a thicker chowder, you can add a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water before adding the cream.
- Adjust seasoning to your taste.
- You can add other seafood like shrimp or clams if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
Keywords: Lobster Scallop Chowder, seafood soup, creamy chowder, lobster recipe, scallop recipe