Lobster Seafood Chowder

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5 from 1 vote

A mix of seafood makes this taste like you're on the East Coast! Use shrimp, lobster, scallops for an amazing dinner.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 673kcal

Author: Carolyn Hetke

Ingredients

Stock

4 small lobster tails shell on (mine were frozen)
1 lb large shrimp shell on
1 lb bay scallops
1 lb clam meat
3 ears fresh corn or 3 cups canned or frozen
6 Tbsps unsalted butter
1 yellow onion diced
1 teaspoon paprika (sweet)
¼ cup sherry
6 cups 5% cream
1 cup dry white wine

Soup

¼ lb bacon
3 cups Yukon Gold potatoes cut into 1" dice
1 ½ cups yellow onion finely diced
2 cups celery finely diced
1 tablespoon coarse sea salt
1 teaspoon black pepper
¼ cup sherry

Instructions

Remove lobster meat and shrimp from shells. Cut the lobster meat into bite size chunks. Refrigerate lobster and shrimp meat until ready to use.
Cut kernels from corn cobs if using. Set the kernals aside in a separate dish. Reserve the cobs to add to the stock.
In a large saucepan, big enough to hold the lobster and shrimp shells and corn cobs, melt the butter and add the onion. Sauté until translucent 5-7 minutes. Do not brown.
Add the paprika and sherry and cook another 3 minutes.
Add the cream and the wine. Add the lobster shells and the corn cobs. Simmer for 30 minutes. Do not let it come to a rolling boil. You want a very gentle simmer.

Soup

In a separate Dutch oven (large enough to hold the final soup), fry the bacon until crisp. Remove and drain on paper towel.
Add the corn kernels, celery, onion, potatoes, salt & pepper to the dutch oven. Cook for about 5 minutes. When stock is done simmering put a strainer or colander over the potato mix and pour the stock into the potato mix. Discard the shells and solids from the stock dish.
Simmer approximately 15 minutes until potatoes are almost tender. Add the lobster, shrimp, clams and scallops and sherry. Add the bacon back in. Simmer another 5 minutes or so.

Notes

For the slow cooker version - make the stock on the stove top. Transfer the strained stock to your slow cooker and all all the soup ingredients except the seafood. Cook on low about 3 hours, then add the seafood and cook another hour.

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