Description
A rich and creamy chowder packed with shrimp and lobster, perfect as a comfort food.
Ingredients
Scale
- 1 lb peeled and deveined shrimp
- 1 lb cooked and chopped lobster meat
- 4 cups seafood stock
- 2 cups heavy cream
- 1 cup diced potatoes
- 1 cup corn kernels
- 1 diced onion
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt to taste
- Ground black pepper to taste
Instructions
- In a pot over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until they become soft and translucent.
- Add the diced potatoes and corn kernels to the pot, cooking for 5 minutes while stirring occasionally.
- Pour in the seafood stock and bring to a boil. Then reduce the heat and let it simmer gently for 15 minutes until the potatoes are tender.
- Stir in the shrimp and lobster meat, cooking until the shrimp turn opaque pink, approximately 3 to 5 minutes.
- Pour in the heavy cream, season with salt and ground black pepper to taste, then heat through without boiling. Serve immediately while hot.
Notes
- This chowder is best served hot and fresh.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Feel free to adjust the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 150mg