Lobster and Shrimp Chowder
A mix of seafood makes this taste like you're on the East Coast! Use shrimp, lobster, scallops and clams for an amazing dinner. Or any combination of the seafood you like.
Servings: 12 servings
Calories: 673kcal
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 dry 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 dry 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 stovetop. Transfer the strained stock to your slow cooker and all all the soup ingredients except the seafood. Cook on low for about 3 hours, then add the seafood and cook another hour.
Wine Pairing
A Loire Muscadet Sèvre et Maine is perfect for this. A white Grenache or an unoaked Chardonnay would also work.
Nutrition
Calories: 673kcal | Carbohydrates: 24g | Protein: 21g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 241mg | Sodium: 1155mg | Potassium: 722mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2217IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 1mg