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Lobster Scallop Chowder

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Creamy chowder with lobster, scallops, potatoes, and corn, finished with dill and a touch of lemon.

Ingredients

Scale
  • 200 g cooked lobster meat, chopped
  • 200 g sea scallops, halved
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 500 ml seafood stock or fish stock
  • 240 ml heavy cream
  • 120 ml whole milk
  • 120 ml corn kernels, fresh or frozen
  • 1 tbsp fresh dill, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Lemon wedges, for serving

Instructions

  1. Heat butter and olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
  2. Add diced potatoes to the pot and cook for 3 to 4 minutes, stirring occasionally.
  3. Pour in seafood stock. Bring the liquid to a boil, then reduce the heat and simmer for 10 to 12 minutes, until potatoes are tender.
  4. Stir in heavy cream, milk, and corn kernels. Warm gently over low heat, avoiding boiling.
  5. Add the chopped lobster and halved scallops to the pot. Cook for 3 to 5 minutes, just until scallops turn opaque.
  6. Season with salt, black pepper, and chopped fresh dill. Serve hot with lemon wedges on the side.

Notes

Do not overcook the scallops to ensure a tender texture.

Nutrition

Find it online: https://www.delicetreats.com/lobster-scallop-chowder/