Creamy Seafood Chowder

Instructions

Step 1: Heat butter and olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.

Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Sprinkle the flour into the pot and stir well to create a light roux.

Step 4: Gradually pour in the seafood broth while stirring continuously to prevent lumps.

Step 5: Add the cubed potatoes, salt, black pepper, paprika, and thyme. Simmer for 12 to 15 minutes until the potatoes are tender.

Step 6: Stir in the heavy cream and milk, then reduce the heat to low.

Step 7: Season the scallops and shrimp lightly with salt and pepper.

Step 8: In a separate skillet, sear the scallops for 1 to 2 minutes per side until golden brown.

Step 9: Cook the shrimp in the skillet for 2 to 3 minutes until pink and fully cooked.

Step 10: Add the cooked scallops, shrimp, and chopped lobster meat to the chowder and simmer gently for 3 to 4 minutes.

Step 11: Garnish the chowder with fresh parsley and extra black pepper before serving warm.

Storage and Reheating Tips

Store leftover seafood chowder in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat on the stovetop, stirring occasionally to prevent the cream from separating.

Avoid boiling the chowder while reheating, as seafood can become tough.

If the chowder thickens too much after refrigeration, stir in a splash of milk or broth while reheating.