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Shrimp and Lobster Chowder

Shrimp and Lobster Chowder

this Shrimp and Lobster Chowder is the perfect recipe. Loaded with tender shrimp, succulent lobster meat, creamy potatoes, sweet corn, and a velvety broth, this chowder delivers incredible flavor in every spoonful.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chowder
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 1 cup corn kernels
  • 3 cups seafood stock or chicken stock
  • 1 cup heavy cream
  • ½ pound shrimp peeled and deveined
  • ½ pound cooked lobster meat chopped
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Step 1: Sauté the Vegetables
  1. Heat the butter and olive oil in a large soup pot over medium heat. Add the onion, celery, and garlic, then cook for about 5 minutes until the vegetables become soft and fragrant without browning.
    Shrimp and Lobster Chowder
Step 2: Add the Potatoes and Stock
  1. Add the diced potatoes, corn, seafood stock, Old Bay seasoning, and paprika. Stir well and bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
    Shrimp and Lobster Chowder
Step 3: Blend a Portion for Creaminess
  1. Using a potato masher or immersion blender, lightly blend a small portion of the chowder directly in the pot. This creates a naturally thicker texture while still leaving plenty of chunks throughout the soup.
    Shrimp and Lobster Chowder
Step 4: Add the Cream
  1. Pour in the heavy cream and stir until fully combined. Allow the chowder to heat gently for several minutes, but avoid boiling to keep the cream smooth and rich.
    Shrimp and Lobster Chowder
Step 5: Cook the Seafood
  1. Add the shrimp and chopped lobster meat to the pot. Simmer gently for 4–5 minutes until the shrimp turn pink and opaque and the seafood is heated through.
    Shrimp and Lobster Chowder
Step 6: Finish and Serve
  1. Season the chowder with salt and black pepper to taste. Stir in the fresh parsley and serve hot with crusty bread, oyster crackers, or a fresh green salad.
    Shrimp and Lobster Chowder

Video

Notes

Expert Tips for the Best Shrimp and Lobster Chowder

  • Use fresh seafood whenever possible for the best flavor.
  • Do not overcook the shrimp, as they can become rubbery.
  • Add the lobster near the end since it is already cooked.
  • Use seafood stock instead of water for a richer chowder.
  • Blend only a small portion of the soup to maintain texture.
  • Stir the cream in gently and avoid boiling.
  • Taste and adjust seasoning before serving.
  • Garnish with fresh parsley for a bright finish.