Creamy Lobster, Scallop and Shrimp Chowder

This creamy seafood chowder featuring lobster, scallops, and shrimp is the perfect cozy dinner you can whip up right at home. Imagine golden-seared scallops, plump shrimp, tender lobster chunks, and creamy Yukon Gold potatoes swimming in a rich, dairy-filled broth that’s thickened with mashed potatoes and just a touch of flour. It takes about 55 minutes from start to finish and serves about 6 hungry folks.

This creamy seafood chowder feels like a warm hug on a chilly evening and tastes just like something fancy you’d get at a restaurant—but way easier to make. You’ll get a smooth, creamy broth packed with tender Yukon Gold potatoes, caramelized scallops, juicy shrimp, and sweet lobster bites that are velvety and rich without being heavy.

In just under an hour, you’ll pan-sear scallops for that beautiful golden crust, build a flavorful base with potatoes and seafood stock, thicken the soup naturally with a bit of flour and some mashed potatoes, then finish it with milk, cream, and the delicate seafood so every bite stays tender and luscious. Keep reading for timing tips, a smart way to prep the base ahead of time, and easy tricks to achieve a glossy, restaurant-quality creamy seafood chowder at home.

What Makes It So Special

• Impressively delicious restaurant-style flavor right from your kitchen, thanks to pan-seared scallops and a silky cream broth.
• Fast enough for a weeknight treat—ready in about 55 minutes, so you don’t have to wait forever for comfort food; for an even quicker option, try 15-minute Creamy Garlic Shrimp.
• Super flexible—you can prep the potato base ahead and just add the seafood when you’re ready to eat.
• Perfect balance of creamy richness and texture, with Yukon Gold potatoes and a dash of flour giving the chowder body without heaviness.

Ingredients You’ll Need

• 1 lb large sea scallops, trimmed (remove side muscles if they’re still attached)
• 1 lb large raw shrimp, peeled, deveined, and tails taken off
• 12 oz cooked lobster meat, cut into bite-sized chunks
• ½ tsp fine salt, split into two portions
• ¼ tsp freshly ground black pepper
• 1 tbsp neutral cooking oil (like vegetable or canola oil)
• 1 tbsp unsalted butter (for searing scallops)
• 3 tbsp unsalted butter (for making the chowder base)
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 3 cups seafood stock
• 1 cup whole milk
• 1 ½ cups heavy cream
• 1 tsp Old Bay seasoning
• ½ tsp paprika
• 1 pinch cayenne pepper (optional, for a little kick)
• 2 tbsp fresh parsley, chopped and divided

How to Make the Chowder

1. Remove side muscles from scallops if attached.
2. Pat scallops completely dry with paper towels and season with 1/4 teaspoon salt and freshly ground black pepper.
3. Peel, devein, and remove tails from the shrimp.
4. Cut cooked lobster meat into bite-sized chunks.
5. Peel and cut Yukon Gold potatoes into 1/2-inch cubes.
6. Dice the onion, mince the garlic, and chop the parsley, dividing the parsley into two portions.
7. Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large Dutch oven or heavy soup pot over medium-high heat.
8. Add scallops in a single layer and sear 1½–2 minutes on the first side until golden brown, flip and cook 30–60 seconds; sear in batches if needed to avoid crowding, then remove scallops and set aside.
9. Turn heat to medium and add 3 tablespoons butter to the pot, then cook the diced onion about 4 minutes until softened.
10. Stir in the garlic and cook 30 seconds.
11. Sprinkle 3 tablespoons all-purpose flour over the onion and garlic and stir for about 1 minute.
12. Slowly pour in 3 cups seafood stock, scraping up browned bits, then add the potato cubes, 1 teaspoon Old Bay seasoning, 1/2 teaspoon paprika, a pinch of cayenne if using, and the remaining 1/4 teaspoon salt.
13. Simmer gently 12–15 minutes until potatoes are tender when pierced with a fork.

14. Turn heat to low and pour in 1 cup whole milk and 1½ cups heavy cream; mash a few potato cubes against the side of the pot and stir them back in to thicken the chowder naturally; do not let it boil after adding the dairy.

    

15. Taste and adjust seasoning as needed.
16. Gently add the shrimp and cook 2–3 minutes until opaque and just firm.
17. Stir in the cooked lobster and warm through for about 1 minute.
18. Add the seared scallops and any collected juices and warm about 30 seconds to avoid overcooking.
19. Remove the pot from the heat and stir in 1 tablespoon of the chopped parsley.

Pro Tips for Perfect Seared Seafood

• Make sure to dry your scallops very well before searing. This helps them develop that beautiful golden crust instead of steaming in the pan.
• Don’t crowd the pan when cooking scallops; sear them in batches if you need to. Giving each scallop space helps build a nice caramelized surface.
• Keep the heat low after adding your milk and cream. Boiling can cause the dairy to break or become grainy, which we definitely want to avoid.
• For the best thickening, mash a few potatoes into the broth instead of throwing in extra flour or cornstarch. This keeps the chowder creamy and natural.
• Use fully cooked lobster meat — it saves time and keeps the texture perfect (see how it’s folded in gently in Cajun Seafood Alfredo with Lobster, Crab, and Salmon). Raw lobster needs more careful timing and could overcook the other seafood.
• Watch the shrimp carefully; they cook quickly. Pull them off the heat as soon as they’re opaque and slightly firm to stay tender and juicy (more doneness cues in our Creamy Garlic Butter Shrimp Skillet).

Flavor Variations and Swaps

• Switch up the seafood by swapping lobster for crab meat, clams, or mussels. If you love crab-forward comfort, Florida-Style Shrimp and Crab Pie shows how sweet crab can shine. You can even add chunks of firm white fish like cod or haddock near the end of cooking for variety.
• Give it a smoky twist with smoked paprika or crispy bacon pieces for a warm, savory depth.
• For a lighter creamy chowder, replace some of the heavy cream with half-and-half. Just avoid using skim milk since it won’t give that nice creamy mouthfeel.
• Add a pop of sweetness and bite by stirring in fresh or frozen corn kernels during the last few minutes of cooking.

Storage and Make-Ahead Advice

• Store any leftover creamy seafood chowder in an airtight container in the fridge within 2 hours of cooking. For the best texture and flavor, eat leftovers within 2 days, though you can keep it up to 3 days if refrigerated properly.
• Reheat leftovers gently on the stove over low heat until it reaches 165°F (74°C). Make sure to remove it from the heat as soon as it’s warmed through so you don’t overcook the seafood.
• Freezing isn’t the best choice here — the dairy and seafood don’t hold up well after freezing and thawing, losing both texture and flavor. If you want a seafood dish that keeps well chilled for next-day serving, try Seafood Pasta Salad.
• A great make-ahead trick: prepare the potato and stock base in advance, cool it down in the fridge, then warm it up when you’re ready and add the seafood just before serving. It saves time and still tastes fresh. For a baked seafood dinner you can plan ahead, try Creamy Baked Seafood Stuffed Shells with Garlic Sauce.

Common Questions Answered

• Can I use frozen seafood? Absolutely! Just make sure to thaw it fully and pat it dry before cooking. If you’re using pre-cooked frozen lobster, add it and warm it briefly at the end to avoid overcooking.
• Can I use raw lobster? This recipe works best with cooked lobster meat. To use raw lobster, you’d need to cook it separately at the right time to avoid overcooking your shrimp and scallops.
• How do I know when the shrimp are done? Shrimp are perfectly cooked when they turn opaque and feel just firm but not tough—usually after 2 to 3 minutes depending on size.
• How can I thicken the chowder more? Mash more potato cubes into the chowder or let the soup simmer uncovered a little longer to reduce slightly. Avoid boiling after adding the milk and cream to keep it smooth. For more cozy bowls, explore our best soup recipes for winter.
• Can I make this dairy-free? This creamy seafood chowder relies on milk and cream for that rich, silky texture. For a dairy-free version, you’d want to try plant-based creams and milk substitutes, but expect some tweaks for the same creaminess.