Step 1: Prepare the Seafood
1. Pat the scallops, shrimp, and lobster dry with paper towels — this ensures a perfect sear.
2. In a large skillet, melt 2 tbsp butter over medium-high heat.
3. Sear the scallops for 1–2 minutes per side until golden brown, then remove and set aside.
4. Add shrimp and lobster to the pan, cooking for 2–3 minutes until just opaque. Remove and set aside with the scallops.
Step 2: Build the Chowder Base
1. In a large pot or Dutch oven, melt 2 tbsp butter over medium heat.
2. Add onion and cook until translucent, about 4 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the mixture, stirring constantly for 1 minute to form a roux.
5. Slowly pour in the white wine, scraping up any brown bits from the bottom (for flavor!).
6. Gradually add the seafood stock, whisking to combine.
7. Stir in potatoes and simmer uncovered for 12–15 minutes, until tender.Dairy & Eggs
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Step 3: Add the Cream and Seafood
1. Lower the heat and gently stir in the heavy cream.
2. Return the cooked seafood to the pot and simmer for 5 minutes, just until heated through.
3. Season with salt, pepper, and smoked paprika to taste.
4. Stir in fresh parsley right before serving for a burst of color and freshness.Meat & Seafood
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💖 Why This Chowder Is So Loved
This Creamy Seafood Chowder stands out because it’s both comforting and elegant. The balance of buttery cream, tender seafood, and aromatic herbs creates a bowl of pure luxury. It’s easy to prepare, yet feels like a restaurant-quality meal. The natural sweetness of the scallops and lobster melds perfectly with the savory cream base, creating a depth of flavor that keeps you coming back for another spoonful.
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