Seafood Chowder
A rich and creamy seafood chowder filled with scallops, shrimp, and lobster.
Ingredients
Main Ingredients
- 12 large scallops
- 6 strips bacon, cut into bits
- 4 cups water
- 2 large potatoes, chopped into ½ inch pieces
- 2 large carrots, sliced into ¼-inch coins
- 1 teaspoon salt, divided
- 3 cups 35% whipping cream
- 1 cup haddock, cut into bite-sized pieces
- 1 cup cooked lobster, chopped
- 18 large shrimp, tails removed, deveined, chopped or whole
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, finely chopped
- 0.25 teaspoon ground black pepper
Instructions
- Pat dry the scallops with paper towels. Dry scallops sear better. Set aside.
- In a large pot over medium-high heat, cook the bacon until almost crisp. Transfer the bacon to a paper towel-lined plate, reserving the grease in the pot.
- Using the same pot, sear the scallops in the hot bacon grease until golden, about 2-3 minutes per side. Remove and set aside.
- Add water, potatoes, carrots, and half of the salt to the pot. Scrape up any browned bits from the bottom. Bring to a boil, then simmer until vegetables are tender, about 12-15 minutes.
- Pour in the cream, bring to a simmer, and cook for an additional 10 minutes.
- Add haddock, lobster, and shrimp to the pot. Simmer for 5 minutes.
- Stir in the cooked bacon, chives, dill, pepper, and remaining salt. Adjust seasoning to taste. Ladle the chowder into bowls, ensuring each serving has seafood. Top with pan-seared scallops and fresh dill. Serve hot with rolls or biscuits.
Notes
For a richer flavor, you can substitute some of the water with seafood or vegetable broth.