Creamy Shrimp Lobster Chowder (Printable Version)

Rich, creamy chowder with shrimp, lobster, potatoes, and corn simmered to savory perfection.

# Everything You’ll Need:

→ Seafood

01 - 1 lb peeled and deveined shrimp
02 - 1 lb cooked and chopped lobster meat

→ Liquids

03 - 4 cups seafood stock
04 - 2 cups heavy cream

→ Vegetables

05 - 1 cup diced potatoes
06 - 1 cup corn kernels
07 - 1 diced onion
08 - 2 cloves garlic, minced

→ Dairy & Fats

09 - 2 tbsp unsalted butter

→ Seasonings

10 - Salt to taste
11 - Ground black pepper to taste

# Steps to Cook:

01 - In a pot over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until they become soft and translucent.
02 - Add the diced potatoes and corn kernels to the pot, cooking for 5 minutes while stirring occasionally.
03 - 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.
04 - Stir in the shrimp and lobster meat, cooking until the shrimp turn opaque pink, approximately 3 to 5 minutes.
05 - Pour in the heavy cream, season with salt and ground black pepper to taste, then heat through without boiling. Serve immediately while hot.

# Extra Suggestions:

01 - For a thicker texture, blend a portion of the cooked potatoes before adding the seafood. Using fresh seafood enhances flavor significantly.

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