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This creamy shrimp and lobster chowder brings the luxury of restaurant flavors right to your kitchen. It’s rich, comforting, and perfect for when you want a seafood dish that feels special but is surprisingly straightforward to make. I first tried this recipe during a chilly weekend and it instantly became a favorite for cozy family dinners.
I’ve found that using peeled and deveined shrimp speeds up cooking time without sacrificing taste. Plus, the combination of lobster meat makes this chowder feel like a treat anytime of the year.
Ingredients
- One pound shrimp: peeled and deveined for easy eating and quick cooking
- One pound cooked lobster meat: chopped to distribute delicate flavor throughout
- Four cups seafood stock: for a robust base that enhances the shellfish taste
- Two cups heavy cream: to create a silky and luscious mouthfeel
- One cup diced potatoes: which thicken the chowder and add body
- One cup corn kernels: bringing natural sweetness and texture contrast
- One onion: diced for aromatic depth
- Two cloves garlic: minced for subtle pungency
- Two tablespoons butter: as the cooking fat to enrich the flavor
- Salt and pepper: to taste for balanced seasoning
Choose fresh seafood whenever possible, and fresh corn will boost the sweetness even more. A homemade or high-quality seafood stock makes all the difference here.
Step-by-Step Instructions
- Sauté the Aromatics:
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking gently until they soften and turn translucent. This step builds the base flavor, so avoid rushing it. Eight minutes is ideal for drawing out the sweetness.
- Cook Potatoes and Corn:
- Add the diced potatoes and corn kernels to the pot. Stir and cook them for five minutes so they start softening and absorb the butter and aromatics.
- Add Seafood Stock and Simmer:
- Pour in the seafood stock and bring the mixture to a boil. After it reaches boiling, lower the heat and let the chowder simmer for 15 minutes. This allows the potatoes to fully cook and flavors to meld beautifully.
- Incorporate the Shellfish:
- Stir in the shrimp and lobster meat. Continue cooking until the shrimp turn pink and are firm to the touch, signaling they are perfectly done. This usually takes just a few minutes and overcooking will make shrimp tough.
- Finish with Cream and Seasoning:
- Pour in the heavy cream and stir to combine. Season the chowder with salt and pepper according to your taste. Heat everything through gently but avoid boiling once the cream is added to prevent curdling.
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I love how the lobster meat adds a subtle sweetness that pairs perfectly with the corn. One family night, we served this chowder with crusty artisan bread, turning a simple meal into a special occasion everyone looked forward to.
Storage Tips
Leftover chowder keeps well in the fridge for up to three days. Store in an airtight container and reheat gently on the stove to avoid curdling the cream. If freezing, cool completely before placing in freezer-safe containers. Reheat slowly and stir often.
Ingredient Substitutions
You can substitute heavy cream with half-and-half for a lighter option, but expect a less rich texture. If lobster is unavailable, crab meat provides a similar sweet seafood flavor. For potatoes, Yukon gold works best due to its buttery texture; avoid waxy varieties that don’t break down easily.
Serving Suggestions
Serve this chowder with fresh crusty bread or oyster crackers to soak up every creamy spoonful. A light green salad with a tangy vinaigrette balances the richness nicely. Garnish with fresh chives or parsley for a pop of color and freshness.
Cultural Context
Seafood chowders have roots in New England coastal cuisine where combining fresh catch with simple vegetables and cream created warming, flavorful meals for fishermen and families alike. This recipe captures that heritage by marrying both shrimp and lobster in a creamy broth that honors the sea’s bounty.
Pro Tips
- Toast the garlic lightly in butter instead of just sautéing it raw for a richer aroma
- Do not overcook shrimp as they become rubbery very quickly; add them last and watch closely
- Blend some of the potatoes before adding cream to create a thicker luxurious texture without extra fat
Recipe FAQs
- → Can I use frozen shrimp and lobster for this dish?
Yes, frozen shrimp and lobster can be used. Just thaw them completely and pat dry before adding to the chowder to maintain the best texture.
- → How can I thicken the chowder naturally?
To thicken, blend a portion of the cooked potatoes into the broth, then stir back in for a creamier consistency without adding flour.
- → What is the best way to enhance the seafood flavor?
Using fresh seafood stock and fresh shrimp and lobster enhances the chowder's depth and natural taste beautifully.
- → Can I prepare the base ahead of time?
Yes, you can sauté the aromatics and cook the potatoes and corn in advance. Add the seafood and cream fresh when ready to serve.
- → Is there a recommended way to reheat leftovers?
Reheat gently over low heat, stirring often, to preserve the creamy texture and avoid curdling the cream.