Lobster Scallop Chowder – Creamy Seafood Comfort

👨‍🍳 Instructions

1️⃣ Sauté the Aromatics

1. In a large soup pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion, celery, and carrot. Cook for 5–7 minutes, stirring often, until the vegetables are softened but not browned.
3. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

2️⃣ Create the Base

1. Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook the flour for 1–2 minutes to eliminate the raw taste.
2. Gradually whisk in the seafood stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
3. Add the bay leaf and thyme. Simmer for about 10 minutes, allowing the chowder to slightly thicken and the flavors to blend.

3️⃣ Add Seafood & Cream

1. Reduce the heat to low. Stir in the heavy cream and milk. Let the chowder warm through, but do not boil after adding the dairy to avoid curdling.
2. Add the chopped lobster meat and sea scallops. Simmer gently for 5–7 minutes, or until the scallops are opaque and tender and the lobster is heated through.
3. Season with salt and freshly ground black pepper to taste. For an extra kick, add a splash of hot sauce or a pinch of paprika.

4️⃣ Serve

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