Luxurious Lobster and Scallop Chowder with Cream and Dill (Print version)
A creamy lobster and scallop chowder with tender potatoes, sweet corn, fresh dill, and lemon for a rich seafood dinner.
# Ingredients:
Seafood
01 -
8 oz (225 g) cooked lobster meat, chopped into bite-size pieces
02 -
8 oz (225 g) dry sea scallops, side muscles removed, halved if large
Chowder base
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
1 small yellow onion, finely chopped
06 -
1 celery stalk, finely chopped
07 -
2 cloves garlic, minced
08 -
2 medium Yukon Gold potatoes, peeled and diced small
09 -
1 bay leaf
10 -
2 cups (480 ml) seafood stock or fish stock
11 -
1 cup (240 ml) heavy cream
12 -
1/2 cup (120 ml) whole milk
13 -
3/4 cup (120 g) corn kernels, fresh or frozen
14 -
3/4 teaspoon fine salt, plus more to taste
15 -
1/4 teaspoon black pepper, plus more to taste
Finish
16 -
2 tablespoons chopped fresh dill, plus more for serving
17 -
1 tablespoon fresh lemon juice
18 -
Lemon wedges, for serving
# Instructions:
01 -
Heat butter and olive oil in a heavy pot over medium heat. Add onion and celery and cook for 5-6 minutes, stirring often, until soft and glossy. Stir in garlic for 1 minute.
02 -
Add diced potatoes and bay leaf. Stir for 2 minutes, then pour in the seafood stock. Bring to a simmer and cook for 12-15 minutes, until the potatoes are fork-tender.
03 -
Lower the heat. Stir in heavy cream, milk, corn, salt, and pepper. Warm gently for 3-4 minutes without boiling.
04 -
Stir in the lobster and scallops. Simmer gently for 3-5 minutes, just until the scallops are opaque and the lobster is heated through.
05 -
Remove the bay leaf. Turn off the heat and stir in dill and lemon juice. Taste and adjust salt and pepper.
06 -
Ladle into warm bowls and garnish with extra dill. Serve with lemon wedges on the side.
# Good to know:
01 -
Keep the chowder below a boil after adding cream.
02 -
Best served fresh while the scallops are tender.
03 -
Nutrition is an estimate per serving.