Dinner

Creamy New England Style Lobster & Scallop Chowder

Name: Creamy New England Style Lobster & Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 600 g lobster meat; 400 g sea scallops; 4 strips bacon; 1 large onion; 2 stalks celery; 2 cloves garlic; 3 tbsp butter; 3 tbsp all purpose flour; 4 cups fish stock; 2 cups heavy cream; 1 cup whole milk; 2 large potatoes; 1 bay leaf; 1 tsp fresh thyme leaves; salt to taste; black pepper to taste; 2 tbsp fresh parsley

Jason Brooks March 2, 2026

Total Time: 45 mins Difficulty: Intermediate

Jump To Recipe Print Recipe

Rich and velvety chowder brimming with tender lobster chunks, succulent scallops, and crisp bacon bites

Creamy New England Style Lobster & Scallop Chowder brings a touch of seaside luxury right into your kitchen. With rich lobster chunks and tender scallops bathed in a velvety broth of smoky bacon, butter-sautéed vegetables, and fresh herbs, every spoonful feels like a cozy ocean-inspired hug. Whether you’re hosting a dinner or craving comfort food, this chowder delivers on flavor and elegance—let’s dive in!

Key Ingredients

Before you dive into cooking, assemble these delicious components that make our chowder truly special:

600 g lobster meat: Sweet, succulent chunks that infuse the broth with rich, oceanic flavor.

400 g sea scallops: Firm, tender bites that add a lovely texture contrast.
4 strips bacon: Smoky crispness that layers in savory depth.

1 large onion: Earthy sweetness that forms the aromatic base.
2 stalks celery: Crisp freshness to balance the creaminess.
2 cloves garlic: Pungent punch for depth of flavor.
3 tbsp butter: Silky fat that helps sauté veggies and enrich the chowder.

3 tbsp all purpose flour: Thickening agent to create a smooth roux.
4 cups fish stock: Briny, savory liquid that anchors the chowder.
2 cups heavy cream: Luxurious creaminess for a velvety finish.

1 cup whole milk: Lightens the cream without sacrificing richness.
2 large potatoes: Hearty chunks that add body and earthiness.
1 bay leaf: Subtle herbal note that warms the broth.

1 tsp fresh thyme leaves: Delicate herbiness for brightness.
Salt to taste: Essential for seasoning and balancing flavors.
Black pepper to taste: Gentle heat that rounds out the profile.

2 tbsp fresh parsley: Bright garnish to finish each bowl.

How To Make Creamy New England Style Lobster & Scallop Chowder

Crafting this chowder is all about building layers of savory goodness—from smoky bacon drippings to a creamy, herb-infused broth—before introducing the star seafood ingredients for a perfect finish. Follow these steps to create a chowder that’s rich yet balanced, hearty yet elegant.

1. Heat a large pot over medium heat and cook the bacon until crisp; remove and set aside, leaving the flavorful drippings in the pot.

2. Add the butter to the pot and sauté the onion, celery, and garlic until softened, about 5 minutes, stirring occasionally for even cooking.

3. Sprinkle the flour over the softened vegetables and stir to combine, cooking for 2 minutes to form a light roux that will thicken the chowder.

4. Gradually pour in the fish stock, whisking constantly to prevent lumps, then add the potatoes, bay leaf, and thyme; bring to a gentle simmer.

5. Cook until the potatoes are tender, about 10 minutes, stirring occasionally to ensure everything heats through evenly.

6. Pour in the heavy cream and milk, stirring well to meld the dairy into the broth, then season with salt and black pepper to your taste.

7. Add the lobster meat and scallops to the chowder, reduce heat to low, and cook gently until the seafood is opaque and cooked through, about 3 to 4 minutes.

8. Remove the bay leaf, then stir in half of the cooked bacon to distribute that smoky crunch throughout the chowder.

9. Ladle the chowder into warm bowls and garnish with the remaining bacon and fresh parsley before serving for a final burst of color and flavor.

Serving Suggestions

This chowder shines on its own but can be elevated even further with thoughtful accompaniments. Try these serving ideas to create a memorable meal:

Warm sourdough bread: Tear off thick slices to soak up every creamy drop.
Oyster crackers: Sprinkle on top for a nostalgic crunch.
Crisp side salad: A simple green mix with a light vinaigrette balances the richness.

Chilled white wine: A crisp Sauvignon Blanc or Chardonnay complements the seafood notes beautifully.

Tips For Perfect Creamy New England Style Lobster & Scallop Chowder

Mastering this chowder is easier than you think—just follow these insider tips for a flawless finish every time:

Use fresh seafood for the best flavor and texture: opt for lobster and scallops that smell like the sea and feel firm.

If you prefer a thinner chowder, stir in extra fish stock or whole milk until you reach the perfect consistency.
Prepare a day ahead: the flavors meld beautifully overnight, just reheat gently to preserve texture.
Substitute clam juice for fish stock when you crave a more traditional, briny note in every spoonful.

How To Store It

Storing your leftovers correctly ensures every bowl tastes as amazing as the first. Follow these simple storage methods to maintain freshness and flavor:

Refrigerate in an airtight container once the chowder cools to room temperature; it will keep well for up to 2 days.
Freeze for longer storage by pouring into a freezer-safe, sealable bag or container—leave a little headspace and freeze for up to 1 month.

Thaw overnight in the refrigerator before reheating to maintain texture.
Reheat gently over low heat, stirring occasionally and adding a splash of fish stock or milk if the chowder thickens too much.

Frequently Asked Questions

Here are answers to some common questions about making and enjoying this chowder:

How long does it take to prepare this recipe?

It takes about 45 minutes from start to finish. This includes roughly 10 minutes for chopping the vegetables and seafood, 10 minutes to cook the bacon and sauté the aromatics, 10 minutes for simmering the potatoes, and another 10–15 minutes to finish the chowder with cream, seafood, and garnishes.

Can I use frozen lobster and scallops instead of fresh seafood?

Yes, you can substitute with fully thawed frozen lobster meat and scallops. Make sure to thaw them overnight in the refrigerator, then pat dry with paper towels before adding. Using thawed seafood ensures the chowder doesn’t become watery and keeps the texture firm.

How can I adjust the chowder’s consistency if it turns out too thick or too thin?

If the chowder is too thick, gradually stir in extra fish stock or whole milk until you reach your desired consistency. If it’s too thin, let it simmer a few minutes longer uncovered to reduce and thicken, or whisk in a small slurry of equal parts flour and cold milk before reheating.

What’s the best way to prevent the scallops and lobster from becoming rubbery?

Add scallops and lobster meat only after the cream and milk are fully incorporated and the chowder is at a very gentle simmer. Cook the seafood for just 3–4 minutes until it turns opaque, then remove from heat. Overcooking at higher temperatures is what causes a rubbery texture.

How should I store and reheat any leftover chowder?

Cool the chowder to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Reheat gently over low heat on the stove, stirring occasionally. Add a splash of fish stock or milk if the chowder thickens too much while reheating.

What can I substitute for fish stock if I don’t have any on hand?

You can use bottled clam juice for a brinier flavor or low-sodium chicken or vegetable stock if you prefer a milder taste. Just be aware that using chicken or vegetable stock will yield a less traditional seafood profile.

What Makes This Special

What truly sets this Creamy New England Style Lobster & Scallop Chowder apart is the harmony of textures and flavors—from the crisp bite of bacon to the silky broth and perfectly cooked seafood. It’s comfort food with a gourmet twist that’s easy enough for an intimate dinner yet impressive enough for special occasions. Go ahead, print this out, stash it in your recipe binder, and try it this weekend—then swing back here to share your thoughts, questions, or that moment when you took your first blissful spoonful!

Print Recipe