Ingredients
Scale
- 1 pound fresh lobster meat, chopped
- 1 pound sea scallops, cleaned and quartered
- 4 cups seafood stock
- 2 cups heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté onion and celery in olive oil until translucent.
- Add garlic and thyme; cook for 1 minute.
- Incorporate potatoes and pour in seafood stock; bring to a gentle boil.
- Simmer for 15 minutes until potatoes are tender.
- Stir in heavy cream.
- Fold in lobster and scallops; cook for 5 minutes until opaque.
- Season with salt and pepper, serve garnished with parsley.
Notes
- Fresh seafood enhances the flavor of the chowder.
- Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg