🧑🍳 Instructions
Step 1: Prepare the Seafood Stock (Optional)
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In a large pot, combine the lobster shell, water/broth, carrot, celery, onion, thyme, and bay leaf.
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes.
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Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 2 cups. Set aside.
Step 2: Sauté the Aromatics
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Melt the butter in a large Dutch oven or pot over medium heat.
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Add the diced onion, celery, and carrots. Sauté for 8-10 minutes, or until the vegetables begin to soften.
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Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Thicken the Chowder Base
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Sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
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Slowly whisk in the Seafood Stock (or clam juice/broth) until the mixture is smooth and begins to thicken.
Step 4: Simmer the Potatoes
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Add the diced potatoes, milk, and the initial measured salt and pepper to the pot.
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Bring the chowder to a low simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender (easily pierced with a fork). Stir occasionally to prevent sticking.
Step 5: Add the Seafood and Cream
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Stir in the heavy cream and corn kernels. Return the chowder to a gentle simmer.
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Add the scallops and lobster meat. Cook for 3-5 minutes, or until the scallops are opaque and just cooked through. Be careful not to overcook the seafood, which can make it tough.
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Stir in the cayenne pepper (if using).
Step 6: Season and Serve
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Remove the pot from the heat. Taste the chowder and adjust the seasoning with additional salt and pepper as needed.
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Ladle the hot chowder into bowls.
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Garnish with fresh parsley or chives and a final drizzle of cream or melted butter. Serve immediately with crusty bread or crackers.
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