Creamy Lobster and Seared Scallop Chowder – A Decadent Seafood Classic

Rich, velvety, and loaded with succulent lobster and perfectly seared scallops – this chowder is the ultimate comfort food for seafood lovers. Perfect for special occasions or a cozy night in.

 

 

 

 

There are few dishes that evoke the same sense of luxury and comfort as a bowl of creamy seafood chowder. This Creamy Lobster and Seared Scallop Chowder is the epitome of that experience – a rich, velvety soup brimming with tender chunks of lobster, perfectly seared scallops, sweet corn, and hearty potatoes, all enveloped in a silky, flavourful broth. It’s the kind of meal that feels like a celebration, whether you’re serving it for a holiday dinner, a romantic date night, or simply treating yourself to something extraordinary.

 

 

 

 

This chowder is inspired by the classic New England style, but with an elevated twist – the addition of seared scallops adds a delicate sweetness and a beautiful golden crust that contrasts with the creamy base. The lobster brings its signature sweetness and tender texture, while the potatoes, corn, and smoky bacon add heartiness and depth. Every spoonful is a harmony of flavours and textures – creamy, chunky, savoury, and slightly sweet – that will leave you craving more.

 

 

 

 

✨ Why this lobster and scallop chowder is a showstopper:
• Restaurant‑quality – rich, creamy, and packed with premium seafood.
• Ready in under an hour – perfect for special occasions.
• Loaded with texture – tender lobster, seared scallops, potatoes, and corn.
• Versatile – serves as a starter or a hearty main course.
• Impressive yet approachable – manageable steps for home cooks.

 

 

 

 

📋 The Recipe – Creamy Lobster and Seared Scallop Chowder

Prep: 20 min · Cook: 35 min · Total: 55 min

 

 

 

 

Servings: 6 · Diet: High‑Protein

 

 

 

 

🥣 Ingredients

For the chowder base:

 

 

 

 

• 4 tbsp unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all‑purpose flour (for thickening)
• 4 cups seafood or fish stock
• 2 cups heavy cream
• 1½ lbs (about 3 medium) Yukon Gold potatoes, peeled and diced
• 1 cup frozen corn kernels
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and freshly cracked black pepper, to taste
• 1 lb cooked lobster meat, chopped into bite‑sized pieces

For the seared scallops:

 

 

 

 

• 12 large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper
• Fresh parsley, chives, or dill for garnish

👩‍🍳 Step‑by‑Step Instructions

1. Sauté the aromatics: In a large Dutch oven or heavy‑bottomed pot, melt the butter over medium heat. Add the onion and celery, and cook until softened (about 5 minutes). Add the garlic and cook for 1 minute until fragrant.
2. Make the roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
3. Build the broth: Gradually pour in the seafood stock, whisking constantly to prevent lumps. Bring to a simmer, then add the heavy cream, diced potatoes, corn, smoked paprika, and thyme. Season with salt and pepper. Cook for 15–20 minutes, until the potatoes are tender.
4. Add the lobster: Gently fold in the chopped lobster meat and heat through for 2–3 minutes. Adjust seasoning to taste.
5. Sear the scallops: While the chowder simmers, pat the scallops dry and season with salt and pepper. Heat olive oil in a large skillet over medium‑high heat. Sear the scallops for 2–3 minutes per side until they form a deep golden crust. Remove from heat.
6. Serve: Ladle the chowder into bowls, top with the seared scallops, and garnish with fresh herbs. Serve immediately.

💡 Pro tip: For an extra layer of smoky flavour, add 4 slices of cooked, crumbled bacon with the lobster.

 

 

 

 

~520Calories

 

 

 

 

32gProtein

 

 

 

 

32gFat

 

 

 

 

26gCarbs

 

 

 

 

Ingredient Deep‑Dive – Why This Chowder Is So Luxurious

Every ingredient in this chowder is carefully chosen to create a perfect balance of flavours and textures. Here’s why each one matters and how to get the most out of them.

 

 

 

 

Lobster – The Sweet, Tender Star

Lobster is the heart of this chowder. Its sweet, delicate flavour pairs beautifully with the creamy broth and smoky paprika. For the best results, use cooked lobster meat – you can buy it pre‑cooked, or cook your own lobster tails. Chop it into bite‑sized chunks so it distributes evenly throughout the chowder. Avoid overcooking the lobster when reheating in the chowder – it just needs to warm through.

 

 

 

 

Scallops – The Golden Finish

Seared scallops add a luxurious, restaurant‑quality touch to the chowder. Their delicate sweetness and firm, tender texture provide a beautiful contrast to the creamy soup. The key to perfect scallops is patting them completely dry before searing – this ensures a golden, caramelized crust. Use large sea scallops (not bay scallops) for the best presentation.

 

 

 

 

Seafood Stock – The Flavour Foundation

A good seafood stock is essential for a rich, authentic flavour. You can use store‑bought, or make your own from shrimp shells, fish bones, and vegetables. If you don’t have seafood stock, you can substitute with chicken stock, but the flavour will be less intense. The stock provides the savoury backbone that complements the sweetness of the lobster and scallops.

 

 

 

 

Potatoes – The Hearty Base

Yukon Gold potatoes are ideal for chowder – they’re creamy, buttery, and hold their shape well during cooking. They add substance and thickness to the chowder, making it a satisfying main course. Dice them into even pieces so they cook uniformly.

 

 

 

 

Smoked Paprika – The Depth Builder

Smoked paprika adds a subtle smokiness that enhances the seafood and balances the richness of the cream. It’s a small addition that makes a big difference, giving the chowder a complex, savoury depth.

 

 

 

 

Pro Tips for the Perfect Seafood Chowder

🦞 Don’t overcook the lobster – Add the lobster at the very end and just warm it through to keep it tender and sweet.

 

 

 

 

🔥 Pat scallops dry – Moisture is the enemy of a good sear. Pat them thoroughly with paper towels before cooking.

 

 

 

 

🥔 Cut potatoes evenly – Uniform pieces ensure they all cook at the same time. Aim for ½‑inch dice.

 

 

 

 

🧂 Season in layers – Season the aromatics, the broth, and then adjust at the end for the best flavour development.

 

 

 

 

Creative Variations – Make This Chowder Your Own

This chowder is a fantastic base for experimentation. Here are some delicious twists:

 

 

 

 

• Bacon Lover’s: Add 4 slices of crispy, crumbled bacon along with the lobster for a smoky, savoury punch.
• Spicy Kick: Add ½ teaspoon of red pepper flakes or a dash of hot sauce for a gentle heat.
• Herbaceous: Stir in ½ cup of fresh chopped parsley, dill, or chives just before serving.
• Corn & Crab: Swap the lobster for lump crab meat and double the corn for a different seafood twist.
• Dairy‑Free: Use coconut milk instead of heavy cream and a dairy‑free butter substitute – the flavour will be slightly different but still delicious.
• Lighter Version: Replace the heavy cream with half‑and‑half or whole milk for a less rich, but still creamy, chowder.

How to Serve Your Lobster and Scallop Chowder

This chowder is a showstopper on its own, but here are some ways to make it even more special:

 

 

 

 

• With oyster crackers: The classic New England accompaniment – add a handful for crunch.
• With crusty bread: A warm baguette is perfect for soaking up the creamy broth.
• As a starter: Serve small portions as a luxurious starter for a multi‑course meal.
• With a side salad: A light green salad with a vinaigrette balances the richness of the chowder.
• Garnished with fresh herbs: A sprinkle of parsley, chives, or dill adds colour and freshness.

Storage, Meal Prep, and Make‑Ahead Tips

This chowder keeps well in the fridge for up to 3 days in an airtight container. The flavours actually deepen and meld overnight, making it even more delicious the next day. To reheat, gently warm on the stovetop over low heat, stirring occasionally – avoid boiling, as it can affect the texture of the seafood.

 

 

 

 

Note: The seared scallops are best made fresh just before serving. If you have leftovers, you can store them separately and add them to the reheated chowder just before serving.

 

 

 

 

You can also freeze the chowder (without the scallops) for up to 2 months. Thaw overnight in the fridge, reheat gently, and top with freshly seared scallops.