This chowder is unexpectedly rich and comforting, the kind of soup that becomes a favorite after just one bowl. Tender scallops, juicy shrimp, and sweet lobster all come together in a creamy, flavorful broth loaded with potatoes and a hint of Old Bay. It’s the ultimate cozy seafood dinner, perfect with a side of crusty bread.
Why You’ll Love This Recipe
- Three kinds of seafood in one bowl. Scallops, shrimp, and lobster each bring their own texture and flavor.
- Rich, velvety broth. A combination of milk and heavy cream, thickened naturally with potatoes, creates a luxurious base.
- That Old Bay seasoning. Classic seafood flavor runs through every spoonful.
- A showstopper for gatherings. Serves 6, making it perfect for a special dinner or a cozy get-together.
Ingredients
Seafood
- 1 lb large sea scallops, side muscles removed and patted dry
- 1 lb large raw shrimp, peeled, deveined, and tails removed
- 12 oz fully cooked lobster meat, cut into bite-size pieces
- ½ tsp fine salt, divided
- ¼ tsp black pepper
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
Chowder
- 3 tbsp unsalted butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 3 medium Yukon Gold potatoes, cut into ½-inch pieces
- 3 cups low-sodium seafood stock
- 1 cup whole milk
- 1½ cups heavy cream
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Pinch of cayenne, optional
- 2 tbsp chopped fresh parsley, divided
How to Make Creamy Lobster, Scallop & Shrimp Chowder
1. Sear the scallops. Season the scallops with ¼ teaspoon salt and black pepper. Heat the oil and 1 tablespoon butter in a large pot over medium-high heat. Sear the scallops for about 90 seconds on one side and 30 to 60 seconds on the other. Remove and set aside.
2. Cook the aromatics. Reduce the heat to medium. Melt the remaining butter, then cook the onion for about 4 minutes. Stir in the garlic and cook for another 30 seconds.
3. Build the chowder base. Sprinkle in the flour and cook for 1 minute while stirring. Gradually whisk in the seafood stock, scraping up the flavorful bits from the bottom of the pot.
4. Cook the potatoes. Add the potatoes, Old Bay seasoning, paprika, cayenne, if using, and the remaining salt. Simmer for 12 to 15 minutes until the potatoes are tender.
5. Make it creamy. Reduce the heat to low. Stir in the milk and heavy cream, then mash a few potato pieces against the side of the pot to naturally thicken the chowder. Do not let it boil.
6. Cook the shrimp. Add the shrimp and simmer gently for 2 to 3 minutes until the shrimp are pink, tender, and fully cooked.
7. Add the lobster. Fold the lobster into the chowder and warm for about 1 minute.
8. Finish and serve. Gently stir in the seared scallops along with their juices. Add half of the parsley, garnish with the remaining parsley, and serve hot with crusty bread.
Tips for the Best Seafood Chowder
- Don’t overcook the scallops in the sear. A quick sear develops flavor; they’ll be warmed through again at the end.
- Mash a few potatoes for natural thickening. This gives the chowder body without needing extra flour or cream.
- Keep the heat low once the cream goes in. A hard boil can cause the dairy to separate, so gentle heat is key.
- Add the seafood in stages. Since shrimp, lobster, and scallops all cook at different rates, adding them at the right moments keeps everything tender.
What to Serve with Seafood Chowder
Crusty bread is the perfect partner for this chowder, ideal for soaking up the rich broth. A simple green salad on the side adds freshness if you’d like to round out the meal.
Frequently Asked Questions
Can I use frozen seafood?
Yes, just thaw everything completely and pat dry before cooking so it sears and simmers properly.
Can I make this chowder ahead of time?
The chowder base with potatoes can be made ahead, but it’s best to add the seafood fresh when reheating to avoid overcooking it.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the chowder will be thinner and less rich than with heavy cream.
Creamy Lobster, Scallop & Shrimp Chowder
Ingredients
Equipment
Method
- Season the scallops with 1/4 teaspoon salt and black pepper. Heat the oil and 1 tablespoon butter in a large pot over medium-high heat. Sear the scallops for about 90 seconds on one side and 30 to 60 seconds on the other. Remove and set aside.
- Reduce the heat to medium. Melt the remaining butter, then cook the onion for about 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and cook for 1 minute while stirring. Gradually whisk in the seafood stock, scraping up the flavorful bits from the bottom of the pot.
- Add the potatoes, Old Bay seasoning, paprika, cayenne if using, and the remaining salt. Simmer for 12 to 15 minutes, until the potatoes are tender.
- Reduce the heat to low. Stir in the milk and heavy cream, then mash a few potato pieces against the side of the pot to naturally thicken the chowder. Do not let it boil.
- Add the shrimp and simmer gently for 2 to 3 minutes, until the shrimp are pink, tender, and fully cooked.
- Fold the lobster into the chowder and warm for about 1 minute.
- Gently stir in the seared scallops along with their juices. Add half of the parsley, garnish with the remaining parsley, and serve the creamy seafood chowder hot with crusty bread.
