Creamy Seafood Chowder with Scallops & Lobster
Serves: 4
Time: ~40 minutes
Ingredients
1 lb sea scallops, patted dry
8 oz cooked lobster meat, chopped
3 cups seafood or vegetable broth
2 cups heavy cream
2 medium Yukon Gold potatoes, diced (small cubes cook best)
1 onion, finely chopped
2 stalks celery, thinly sliced
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp smoked paprika
Salt and black pepper, to taste
(Optional but helpful: 1–2 tbsp butter or oil for searing)
Instructions
- Sear the scallops
Heat a large pot or Dutch oven over medium-high heat.
Add a little butter or oil.
Season scallops lightly with salt and pepper.
Sear 1½–2 minutes per side until golden brown.
Remove scallops and set aside (they’ll go back in later). - Build the chowder base
Lower heat to medium.
In the same pot, add the chopped onion and celery.
Cook 4–5 minutes, stirring, until softened.
Add garlic and smoked paprika; cook 30 seconds until fragrant. - Cook the potatoes
Pour in the broth and add diced potatoes.
Bring to a gentle boil, then reduce to a simmer.
Cook 10–12 minutes, until potatoes are fork-tender. - Add cream and seafood
Stir in the heavy cream.
Simmer gently (do not boil) for 5 minutes.
Add lobster meat and seared scallops.
Simmer 2–3 minutes, just until everything is heated through. - Finish and season
Taste and adjust with salt and pepper.
Stir in fresh parsley.
Remove from heat.
Serving Tips
Serve hot with crusty bread or oyster crackers.
For thicker chowder: lightly mash a few potato pieces against the pot before adding the seafood.
For extra flavor: a small pinch of cayenne or extra smoked paprika works well.