Directions
- Sauté aromatics: In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5–6 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Build the base: Add potatoes, Old Bay seasoning, and white wine (if using). Cook 2–3 minutes, allowing the wine to reduce slightly.
- Add stock & simmer: Pour in seafood stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Make it creamy: Stir in heavy cream and milk. Heat gently—do not boil—to keep the chowder smooth and rich.
- Add seafood: Gently fold in lobster and scallops. Simmer 4–5 minutes until scallops turn opaque and lobster is warmed through.
- Finish & serve: Taste and adjust seasoning with salt, pepper, and a pinch of cayenne if desired. Sprinkle with fresh parsley and serve hot with crusty bread and a squeeze of lemon.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 3–4
Difficulty: Medium
Variations & Substitutions
- Substitute lobster with cooked crab meat for a different seafood twist.
- Add corn kernels or diced bell peppers for extra color and sweetness.
- Use half-and-half instead of cream for a lighter chowder.
- Swap scallops with shrimp if preferred.
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