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Lobster & Scallop Chowder Bliss

A rich, creamy seafood chowder that transforms simple ingredients into a restaurant-quality meal perfect for bringing the family together on chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh lobster meat, chopped
  • 1 lb sea scallops, quartered
  • 4 strips bacon, diced
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 3 medium potatoes, cubed
  • 3 cups seafood stock
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • Fresh chives for garnish

Method
 

  1. Cook diced bacon in a large Dutch oven over medium heat until crispy. Remove bacon but leave the rendered fat.
  2. Add diced onion and celery to the bacon fat. Cook for 5 minutes until softened and fragrant.
  3. Add cubed potatoes, then pour in seafood stock and add the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
  4. In a small pan, melt butter and whisk in flour to create a smooth paste. Cook for 2 minutes to eliminate raw flour taste.
  5. Slowly whisk the roux into the simmering chowder, followed by heavy cream.
  6. Add lobster meat and scallops and simmer gently for 5 minutes until seafood is just opaque.
  7. Season with salt, pepper, and fresh thyme, then stir in the crispy bacon. Garnish with fresh chives before serving.

Notes

Use frozen lobster meat when fresh isn't available. Prep vegetables and seafood the night before for time-saving. Don't overcook seafood as it becomes rubbery. Avoid boiling once cream is added to prevent curdling. Don't rinse scallops before cooking. Refrigerate leftovers up to 3 days - avoid freezing as cream separates. Reheat gently on low heat.