This Lobster Scallop Chowder feels like something you’d order at a seaside restaurant: tender chunks of lobster, sweet scallops, soft potatoes, and corn simmered in a rich, velvety broth. Every spoonful is packed with flavor—creamy, savory, and just a little bit indulgent.

It’s cozy enough for a cold night but special enough for holidays, date nights, or dinner parties. Serve it with crusty bread and a simple salad, and you’ve got a complete, comfort-filled meal in one bowl.

Why You’ll Love This Lobster Scallop Chowder

  • Luxurious but doable – Feels fancy, but the steps are straightforward.
  • Seafood-packed – Lots of lobster and scallops for a satisfying, hearty chowder.
  • Creamy comfort – Silky broth with tender potatoes and sweet corn.
  • Great for entertaining – Perfect starter or main for guests and special occasions.
  • Make-ahead friendly – Reheats well on the stove with a splash of extra broth or cream.

Ingredients

Aromatics & Base

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 2–3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 120 ml (1/2 cup) dry white wine (optional, for deglazing)
  • 4 cups seafood stock or low-sodium fish/vegetable broth

Vegetables & Cream

  • 2 medium Yukon Gold or red potatoes, peeled and diced small
  • 1 cup corn kernels (fresh or frozen)
  • 1 bay leaf
  • 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
  • 1 cup heavy cream
  • 1/2 cup half-and-half or whole milk
  • Salt and black pepper, to taste

Seafood

  • 250–300 g (9–10 oz) lobster meat, chopped into bite-size pieces
  • 250 g (about 9 oz) sea scallops or large bay scallops
  • 1 tbsp lemon juice (freshly squeezed)

Finishing Touches

  • 2 tbsp fresh chopped parsley or chives
  • Lemon wedges, for serving
  • Optional garnish: extra herbs, a drizzle of cream, or a pinch of smoked paprika

How to Make Lobster Scallop Chowder

1) Build the aromatic base

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.

Add the onion, celery, and carrot. Cook, stirring often, for 5–7 minutes, until softened and translucent but not browned.

Stir in the garlic and cook for another 30–60 seconds until fragrant.

Tip: Keep the heat at medium so the vegetables soften slowly and build sweetness without burning.

2) Thicken with flour and deglaze

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.

Pour in the white wine (if using), stirring and scraping the bottom of the pot to release any flavorful browned bits. Let it bubble for a minute.

Gradually whisk in the seafood stock or broth until smooth and well combined.

Tip: Adding the liquid slowly helps prevent lumps and keeps the chowder silky.

3) Simmer with potatoes and corn

Add the diced potatoes, corn, bay leaf, and thyme.

Bring the mixture to a gentle simmer, then reduce the heat to low-medium. Cook uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Season with a good pinch of salt and black pepper.

Tip: Keep the simmer gentle so the potatoes don’t break apart too much—this keeps the texture nice and chunky.

4) Add cream and seafood

Stir in the heavy cream and half-and-half (or milk). Bring the chowder back to a gentle simmer—do not let it boil hard.

Add the lobster and scallops to the pot. Simmer very gently for 4–6 minutes, just until the scallops are opaque and the lobster is heated through.

Stir in the lemon juice, taste, and adjust seasoning with more salt and pepper if needed. Remove the bay leaf.

Tip: Overcooking seafood can make it tough; once the scallops are just opaque in the center, they’re done.

5) Finish and serve

Turn off the heat and stir in the fresh parsley or chives.

Let the chowder sit for 5 minutes to thicken slightly and allow flavors to meld.

Ladle into warm bowls, drizzle with a little extra cream if you like, and add a pinch of smoked paprika or extra herbs on top. Serve with lemon wedges on the side.

Serving Suggestions

  • Serve with crusty bread, garlic bread, or warm rolls to soak up the creamy broth.
  • Add a simple green salad with a tangy vinaigrette to balance the richness.
  • Make it a holiday starter in small bowls or cups before the main course.
  • Garnish with extra chopped herbs and a squeeze of lemon right before serving for brightness.

Cook’s Tips

  • Use good stock: A flavorful seafood or fish stock makes a big difference in depth of flavor.
  • Don’t boil the cream: Once the dairy is added, keep the heat gentle to avoid curdling.
  • Dry your scallops: Pat scallops dry with paper towels before adding so they don’t water down the chowder.
  • Adjust thickness: If the chowder is too thick, add a splash of broth or milk; if too thin, simmer uncovered a few more minutes.
  • Season at the end: Taste after adding the seafood and cream—different stocks and seafood can vary in saltiness.

Variations & Add-Ins

  • Extra veggies: Add diced leeks, bell pepper, or peas for more color and texture.
  • Lighter version: Use more milk and less cream, or swap some cream for unsweetened evaporated milk.
  • Spiced twist: Add a pinch of cayenne, smoked paprika, or Old Bay–style seasoning for a gentle kick.
  • Cheesy chowder: Stir in a small handful of shredded mild cheddar or Gruyère at the end for extra richness.

Storage & FAQ

  • Storage: Cool completely, then refrigerate in an airtight container for up to 2–3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen if needed.
  • Freezing: Dairy-based chowders can sometimes separate when frozen. If you want to freeze, cool completely and freeze in portions; reheat gently and whisk well. Texture may change slightly but still tastes great.
  • Make-ahead: You can prepare the chowder up through cooking the potatoes and corn. Add cream and seafood later, just before serving, so the seafood stays tender.
  • Can I use frozen seafood? Yes—thaw completely, pat dry, and add as directed.

Lobster Scallop Chowder delivers everything you want in a comforting soup: a creamy, flavorful broth, tender seafood, and hearty vegetables. It feels special enough for guests but simple enough to make at home whenever you’re craving a cozy, coastal-style bowl of comfort.

Creamy Lobster Scallop Chowder – Rich, Comforting Seafood Chowder

Servings: 4-6
Prep:
Cook:
Total:

A rich, creamy chowder loaded with lobster, scallops, tender potatoes, and sweet corn in a velvety seafood broth. Cozy, elegant, and perfect for special occasions or comforting weeknight dinners.

Ingredients

  • Aromatics & Base:
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 2–3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 120 ml (1/2 cup) dry white wine (optional)
  • 4 cups seafood stock or low-sodium fish/vegetable broth
  • Vegetables & Cream:
  • 2 medium Yukon Gold or red potatoes, peeled and diced small
  • 1 cup corn kernels (fresh or frozen)
  • 1 bay leaf
  • 1/2 tsp dried thyme or 1 tsp fresh thyme
  • 1 cup heavy cream
  • 1/2 cup half-and-half or whole milk
  • Salt and black pepper, to taste
  • Seafood & Finish:
  • 250–300 g (9–10 oz) lobster meat, chopped into bite-size pieces
  • 250 g (about 9 oz) sea scallops or large bay scallops
  • 1 tbsp lemon juice
  • 2 tbsp fresh chopped parsley or chives
  • Lemon wedges, for serving

Instructions

  1. 1. Sauté aromatics
  2. 2. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
  3. 3. Add onion, celery, and carrot. Cook for 5–7 minutes until softened.
  4. 4. Stir in garlic and cook for 30–60 seconds until fragrant.
  5. 5. Add flour and deglaze
  6. 6. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.
  7. 7. Pour in the white wine (if using), stirring and scraping the bottom of the pot.
  8. 8. Gradually whisk in the seafood stock until smooth.
  9. 9. Simmer with potatoes and corn
  10. 10. Add potatoes, corn, bay leaf, and thyme.
  11. 11. Bring to a gentle simmer, then reduce heat.
  12. 12. Cook 15–20 minutes, or until potatoes are tender. Season lightly with salt and pepper.
  13. 13. Stir in cream and milk
  14. 14. Add heavy cream and half-and-half (or milk).
  15. 15. Warm gently over low heat—do not let it boil hard.
  16. 16. Add seafood
  17. 17. Add lobster and scallops to the pot.
  18. 18. Simmer very gently for 4–6 minutes, until scallops are just opaque and lobster is heated through.
  19. 19. Stir in lemon juice and adjust seasoning with more salt and pepper to taste. Remove bay leaf.
  20. 20. Finish and serve
  21. 21. Stir in chopped parsley or chives.
  22. 22. Let sit for about 5 minutes to thicken slightly.
  23. 23. Ladle into bowls and serve with lemon wedges on the side.

Notes

Keep the heat gentle after adding the cream to prevent curdling.
If the chowder is too thick, add a splash of broth or milk to reach your preferred consistency.
For extra richness, you can stir in a small knob of butter right before serving.
Garnish with extra herbs, a drizzle of cream, or a pinch of smoked paprika for a pretty finish.

Nutrition

Calories: ~480
Protein: ~28 g
Total Fat: ~30 g
Carbohydrates: ~22 g
Fiber: ~3 g