Name: Creamy Lobster Scallop Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 1 onion, finely chopped; 2 celery stalks, diced; 2 carrots, diced; 3 cloves garlic, minced; 3 medium potatoes, peeled and cubed; 4 cups seafood or chicken stock; 1 cup heavy cream; 1 cup whole milk; 1/2 cup dry white wine (optional); 1 tsp Old Bay seasoning; 1/2 tsp dried thyme; 1/2 tsp paprika; Salt and black pepper, to taste; 12 oz sea scallops, halved if large; 8 oz cooked lobster meat, chopped; 2 tbsp fresh parsley, chopped; Crusty bread, for serving

There’s nothing quite like a bowl of rich, creamy chowder to warm me up, and this Creamy Lobster Scallop Chowder does it perfectly. Packed with tender scallops, succulent lobster meat, and hearty vegetables, it brings coastal comfort right into my kitchen. Whether I’m serving it for a cozy dinner or impressing guests, this chowder never fails to satisfy.

Creamy Lobster Scallop Chowder

Why I’ll Love This Recipe

I love how indulgent yet simple this chowder feels. It combines the elegance of lobster and scallops with the rustic goodness of creamy potatoes and aromatic vegetables. I can whip it up in under an hour, and it’s always a crowd-pleaser. Plus, the option to use white wine adds a subtle depth, but even without it, the flavor is incredible. It’s the kind of meal I look forward to making on chilly evenings or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter
olive oil
onion, finely chopped
celery stalks, diced
carrots, diced
garlic, minced
medium potatoes, peeled and cubed
seafood or chicken stock
heavy cream
whole milk
dry white wine (optional)
Old Bay seasoning
thyme
paprika
salt and black pepper
sea scallops, halved if large
cooked lobster meat, chopped
fresh parsley, chopped
crusty bread, for serving

Directions

I start by melting the butter with olive oil in a large pot over medium heat.
Then I sauté the onion, celery, and carrots for about 5 minutes, just until they’re softened.
I stir in the garlic and let it cook for another minute.
Next, I add the potatoes, stock, wine (if using), Old Bay seasoning, thyme, paprika, salt, and pepper.
I bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are tender.
I stir in the cream and milk, letting it simmer gently for about 5 minutes.
Finally, I add the scallops and lobster, cooking them for 3 to 4 minutes until the scallops are just opaque and tender.
I adjust the seasoning, garnish the chowder with chopped parsley, and serve it hot with crusty bread on the side.

Servings and timing

This recipe makes about 4 servings, ideal for a comforting dinner or a special starter. The total time to prepare and cook is approximately 45 minutes, with about 10 minutes of prep and 35 minutes of cooking time.

Variations

Add corn: I sometimes toss in a cup of sweet corn for extra texture and sweetness.
Make it spicy: A pinch of cayenne or a dash of hot sauce adds a nice kick.
Swap the seafood: If I don’t have scallops, shrimp works beautifully too.
Use smoked paprika: It gives the chowder a slightly smoky depth that I really enjoy.
Make it gluten-free: This recipe is naturally gluten-free as long as I serve it without bread or use gluten-free options.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chowder gently on the stovetop over low heat, stirring often to prevent the cream from separating. I avoid boiling it again so the scallops and lobster don’t overcook.

FAQs

How do I know when the scallops are done?

I cook the scallops just until they’re opaque and tender. This usually takes about 3 to 4 minutes. Overcooking can make them rubbery.

Can I use frozen seafood?

Yes, I can use frozen scallops and lobster, but I make sure they’re fully thawed and patted dry before cooking.

Creamy Lobster Scallop Chowder

What kind of wine works best?

A dry white wine like Sauvignon Blanc or Chardonnay adds a subtle acidity that enhances the chowder. If I skip it, the chowder is still delicious.

Can I make this chowder ahead of time?

Yes, I can prepare it ahead and reheat it gently. I find that the flavors develop even more after resting in the fridge overnight.

What can I serve with this chowder?

I love serving it with crusty bread, oyster crackers, or a light green salad for a balanced meal.

Conclusion

This Creamy Lobster Scallop Chowder is the kind of dish I turn to when I want to treat myself or guests to something special. It’s hearty, luxurious, and surprisingly easy to make. Every spoonful is filled with rich flavors, tender seafood, and cozy comfort—I always look forward to making it again.