🦞 Creamy Seafood Chowder (Shrimp & Lobster)

✨ Description

A rich, velvety seafood chowder loaded with tender shrimp, sweet lobster meat, and delicate herbs. Creamy, comforting, and perfect for special dinners or cozy nights.

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📝 Ingredients

Seafood

• 8 oz (225g) raw shrimp, peeled and deveined

• 8 oz (225g) cooked lobster meat, chopped (or lobster tails)

• 1 cup bay scallops (optional)

Base

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 small carrot, finely diced

• 1 celery stalk, finely diced

Thickening & Liquids

• 2 tbsp all-purpose flour

• 2 cups seafood stock (or chicken stock)

• 1 cup whole milk

• 1 cup heavy cream

Seasoning

• ½ tsp smoked paprika

• ½ tsp Old Bay seasoning (optional)

• Salt and black pepper to taste

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tbsp lemon juice

Finish

• 2 tbsp chopped fresh parsley

• Extra black pepper

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👩‍🍳 Instructions

Step 1: Sauté the Aromatics

1. In a large pot, heat butter and olive oil over medium heat.

2. Add onion, carrot, and celery. Cook 4–5 minutes until softened.

3. Stir in garlic and cook for 30 seconds.

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Step 2: Create the Base

1. Sprinkle flour over vegetables and stir continuously for 1–2 minutes (do not brown).

2. Gradually whisk in seafood stock, stirring to prevent lumps.

3. Add milk and heavy cream. Bring to a gentle simmer.

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Step 3: Season

• Add paprika, Old Bay, thyme, salt, and pepper.

• Simmer gently for 8–10 minutes until slightly thickened.

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Step 4: Add Seafood

1. Add shrimp and scallops (if using).

2. Cook for 3–4 minutes until shrimp turn pink.

3. Gently fold in lobster meat and simmer for another 2 minutes (avoid overcooking).

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Step 5: Finish

• Stir in lemon juice.

• Sprinkle fresh parsley and extra cracked black pepper.

• Taste and adjust seasoning.

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🍽 Serving Suggestions

• Serve hot with crusty bread or garlic toast.

• Pair with a simple green salad.

• Add a small drizzle of melted butter on top for extra richness.

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💡 Pro Tips

• Do not boil after adding seafood — keep at a gentle simmer.

• For thicker chowder, mash a few cooked potatoes into the base.

• For deeper flavor, sauté shrimp shells in butter first, then strain for a quick seafood butter boost.

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⏰ Storage

• Refrigerate up to 2 days in an airtight container.

• Reheat gently over low heat.

• Not ideal for freezing due to cream content.