Lobster Scallop Chowder

This creamy lobster scallop chowder always felt like a celebration at my house thick rich and layered with sweet bits of seafood and the comforting flavor of fresh dill it is the kind of dish that turns any evening into an occasion Yet it is surprisingly easy to pull together on a weeknight for a cozy family meal

The first time I tested this for a family party I was convinced it would be fussy Instead everyone wanted seconds and my kids called it ultimate seafood soup

Ingredients

• Lobster meat cooked and chopped: This brings sweetness and a briny tenderness Tip Large tails work best for thick bites but claw meat is also wonderful
• Sea scallops cut in half: Their delicate texture and subtle flavor make the chowder luxurious Choose firm ivory hued scallops with no strong odor
• Butter: Adds richness and depth Look for unsalted butter for better flavor control
• Olive oil: Balances the butter and helps cook aromatics without burning
• Small onion finely chopped: Gives a savory backbone Choose one that feels heavy with smooth skin
• Garlic minced: Lifts the overall flavor Fresh garlic cloves yield the best aroma
• Potatoes peeled and diced: Create hearty body in the chowder Look for Yukon Gold or any waxy potato for a creamy bite
• Seafood stock or fish stock: Forms the flavorful base Opt for homemade or reputable store bought versions for cleaner taste
• Heavy cream: Gives lusciousness and a velvety feel Use full fat for richest results
• Milk: Lightens up the cream so the soup is not too heavy Whole milk is best for a creamy but balanced base
• Corn kernels: sweetens and adds pop Frozen corn works just fine if fresh is out of season
• Fresh dill chopped: Creates a fresh grassy brightness I love using extra for garnish
• Salt and black pepper: Bring everything together Freshly cracked pepper adds more zing
• Lemon wedges for serving: These wake up all the flavors with a burst of brightness

Instructions

Sauté the Aromatics:

Melt the butter with olive oil in a large pot over medium heat When it is hot add the chopped onion and garlic Cook gently for about five minutes stirring often until the onion turns translucent and everything smells deeply fragrant You want no browning just gentle softening

Build the Soup Base:

Add the diced potatoes to the pot Stir so they are coated in the buttery aromatics Let them cook for three to four minutes so the edges begin to soften This helps them absorb more flavor from the next ingredients

Simmer with Stock:

Pour in the seafood or fish stock Raise the heat and bring everything up to a boil Once it reaches a bubbling boil lower the heat so it is just simmering Cover and let the potatoes cook ten to twelve minutes They should be tender enough to be pierced with a fork but still holding shape

Add Dairy and Corn:

Remove the lid Stir in the heavy cream milk and corn kernels Let this mixture warm over low heat about three minutes You want it to be hot but not boiling so the milk and cream do not separate

Incorporate Seafood:

Add the chopped lobster and scallops to the pot Stir gently so the seafood is distributed evenly Let them cook for three to five minutes until the scallops turn just opaque The lobster should be heated through but not overcooked for maximum tenderness

Finish and Season:

Turn off the heat Taste and season with salt and freshly cracked black pepper Stir in chopped fresh dill right at the end so its fragrance stays bold

Serve:

Ladle the chowder into warm bowls Serve steaming hot with fresh lemon wedges on the side for a bright squeeze before the first bite

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My favorite ingredient is the fresh dill which transforms a heavy winter chowder into something light and almost springy Every time we make this together my daughter sneaks extra sprigs to eat fresh at the table just like a little garnish thief

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days Gently reheat on the stove over low heat stirring often so the dairy does not separate If you want to freeze the chowder do this before adding the cream and milk Add fresh dairy while reheating for the best texture

Ingredient substitutions

No lobster You can swap in shrimp or more scallops Or even firm white fish like cod or haddock Use vegetable or chicken broth if seafood stock is not available though the flavor will be milder For a lighter option try half and half in place of heavy cream or use extra potatoes for thickness

Serving suggestions

This chowder is delicious with crusty bread or oyster crackers for dipping For a dinner party float a swirl of crème fraîche and scatter extra dill over the top Lemon wedges on the side are a must If you are feeling extra fancy a drizzle of herbed olive oil makes it special

Cultural or historical context

Seafood chowder is a classic dish from coastal communities in New England and Atlantic Canada making the most of what is local and fresh Traditionally the chowder would use clams or fish but adding lobster and scallops makes this version truly celebratory In our family it is the soup for birthdays and Sunday gatherings

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This recipe makes a cozy dinner that feels like a special treat in under an hour Enjoy it for a celebration or an everyday family meal

Frequently Asked Questions

→ Can I use frozen lobster meat?

Yes, thaw frozen lobster meat before adding to the chowder for best texture and flavor.

→ What kind of stock works best?

Seafood or fish stock provide rich, briny notes that complement the shellfish perfectly.

→ How do I keep scallops tender?

Add scallops near the end and avoid prolonged cooking so they stay just opaque and juicy.

→ Can I substitute fresh corn?

Frozen corn works well when fresh is unavailable, delivering texture and sweetness to the broth.

→ What can I serve on the side?

Crusty bread or oyster crackers make excellent accompaniments to soak up the creamy chowder.