Lobster Chowder with Shrimp, Scallop and Salmon
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The first time I ever ate seafood chowder was just over 6 years ago at my best friend Kyla’s wedding on Prince Edward Island. Aside from the beautiful landscape and charming people, we experienced an abundance of fresh seafood prepared in a variety of delicious ways. It was a wonderful weekend of celebrations, which included a beautiful ride on a fishing boat and a bowl of amazing seafood chowder made by my best friend’s Aunt. One of the dishes PEI is known for is their seafood chowder, and after one bowl we were hooked.
This Lobster Chowder with Shrimp, Scallop and Salmon is hearty and satisfying. Tender seafood pairs perfectly with the savoury and creamy broth, and the light herbiness of the fresh thyme. It’s the perfect meal on a cold evening. I guarantee one bowl of this delicious chowder will have you wanting more!
TOTAL TIME
- Preparation Time – 10 minutes
- Cooking Time – 45 minutes
- Total Time – 55 minutes
INGREDIENTS FOR LOBSTER CHOWDER
All the ingredients for this chowder are easy to source from any local grocer.
- 8 cups Chicken stock
- 1 White onion diced
- 2 Carrots diced
- 2 Stalks of celery diced
- 400 grams Salmon cut into bite sized pieces
- 400 grams Scallops
- 400 grams Shrimp peeled and deveined
- 2 Lobster tails
- 2 cups Heavy cream
- 1 /4 cup Unsalted butter divided
- 1 tsp Kosher salt plus more to taste
- Pepper to taste
- 2 sprigs Thyme
- 4 Potatoes chopped into one inch chunks
CAN I USE DIFFERENT SEAFOOD?
You can certainly use whichever seafood you prefer. Prince Edward Island is known for it’s beautiful lobster and scallops so they are certainly traditional in this dish. I added shrimp and salmon because those are favourites of ours. Chowder often uses mussels as well, but since my children refuse to touch them I don’t bother. If you want a less fishy taste, you may want to use a white fish in place of the salmon.
CAN I USE FROZEN SEAFOOD?
Absolutely! I source my seafood from a local supplier, Seafood Crate, that ethically sources their seafood and ships them in vacuum sealed bags. I always order several meals worth and freeze the majority to be used at our leisure. All the seafood I used in this dish was defrosted from frozen. Although you cannot refreeze defrosted raw fish, you can certainly cook it, then freeze it again.
INGREDIENT SUBSTITUTIONS
CAN I MAKE THIS RECIPE PESCATARIAN?
Yes, you can easily substitute vegetable stock for chicken and make this recipe pescatarian. The taste would be slightly different, but I have no doubt it would still be delicious.
CAN A LIGHT CREAM BE USED INSTEAD OF HEAVY CREAM?
You can certainly use a light cream. The taste will not be as rich, of course, but the overall flavour will remain.
EQUIPMENT FOR LOBSTER CHOWDER WITH SHRIMP, SCALLOP AND SALMON
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Below is a list of the main equipment/kitchen tools needed to make Lobster Chowder.
- Le Creuset French Oven – I use my 5.5 Quart French Oven whenever I make soup. It has a cast iron body that conducts heat evenly, while its ceramic plating makes it mostly non stick. It browns beautifully, and cooks quickly and evenly. I adore it, and firmly believe it’s an indispensable part of any home cook’s collection.
- Kitchen Knives – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.
- Cutting board
- Soup ladel
COOKING DIRECTIONS
There is nothing more comforting on a cold day than a bowl of hot soup. This Lobster Chowder with Shrimp, Scallop and Salmon is the ultimate soup. To make your chowder as delicious as possible, make sure to add your shrimp and scallops last: they cook quickly, and the last thing you want is rubbery seafood in your soup.
MAKE AHEAD STORAGE
You can certainly chop your vegetables in advance and use stock that has been prepared if you wish.
This Lobster Chowder with Shrimp, Scallops and Salmon will keep in the fridge for up to three days and can be frozen for several months. I recommend reheating in a pot on the stove so you can thaw it without overcooking the seafood.
FINISHED DISH
Enjoy your Lobster Chowder with Shrimp, Scallop and Salmon!
OTHER SEAFOOD DISHES
Creamy Avocado Pasta with Garlic Shrimp
Shrimp and Scallop Pasta with Lemon
OTHER DINNER DISHES
Satisfying Polish Sausage and Potato with Roasted Cauliflower
Roasted Chicken with Mushroom Farfel
DID YOU MAKE THIS RECIPE?
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Lobster Chowder with Shrimp, Scallop and Salmon
Equipment
- Heavy bottomed stock pot. I like using my Le Creuset French Oven
- Soup ladel
- Chef knife
- Cutting Board
Ingredients
- 8 cups Chicken stock
- 1 White onion diced
- 2 Carrots diced
- 2 Stalks of celery diced
- 400 grams Salmon cut into bite sized pieces
- 400 grams Scallops
- 400 grams Shrimp peeled and deveined
- 2 Lobster tails
- 2 cups Heavy cream
- 1 /4 cup Unsalted butter divided
- 1 tsp Kosher salt plus more to taste
- Pepper to taste
- 2 sprigs Thyme
- 4 Potatoes chopped into one inch chunks
Instructions
- Put two tablespoons of butter into a heavy bottomed stock pot on medium heat.
- Dice your vegetables (celery, carrots, onion)
- When the butter has melted add the diced vegetables and sauté them for ten minutes until most of the moisture has been drawn out.
- While the vegetables are sautéing, chop the salmon into bite sized pieces. You can also cut the scallops if they are especially large.
- Add the stock to the pot and bring it to a boil on high heat.
- Chop the potatoes inyo one inch chunks.
- Add the chopped potatoes to the pot, and cook for eight minutes until fork tender, then reduce the heat to medium.
- Add the salmon and lobster and cook until the salmon is firm but slightly translucent in the middle: about ten minutes.
- Take the lobster tails out of the pot and remove the flesh from the shell before chopping into bite sized pieces.
- Put the lobster chunks back into the pot along with the scallops and shrimp.
- Add the cream and thyme (remove the leaves first).
- Finally, add the last two tablespoons of butter and season with salt and pepper.
- Cover the pot and let it simmer, stirring occasionally, until the fish is fully cooked: about fifteen minutes.
This is a seafood lover’s dream. What a great starter, or main dish. Just add a side salad, some bread and a nice glass of white wine.
This lobster chowder is a seafood lover’s dream! It’s so creamy and not too rich.
Oh my, what a delicious chowder. I haven’t made chowder in a while… and seeing your recipe just inspired me to make it again. Thanks for sharing your lovely recipe. I can’t wait to make this.
This chowder looks fantastic. I’ve actually never made chowder myself but we love seafood and eat a lot so this is something I definitely want to try!
This seafood lover is drooling right now! YUM! I love any and all seafood (I live near the Gulf), and I can’t wait to try it. Thanks for this great recipe!
As a seafood lover, this was my perfect chowder! It was so creamy and decadent, and the lobster and shrimp really made it feel extra fancy.
This recipe was delicious and tasty! We are seafood lovers in our house and this dish did not disappoint! Thank you! Also, your pictures are beautiful!
Wow, this is a perfect Xmas entrée! I love the combination of this seafood dish, and the addition of veggies is a great idea. Thank you for such a beautiful chowder recipe.
This Lobster Chowder is a seafood lovers dream! So thick and creamy and seafood in every bite. I am so glad I found this recipe , thanks so much.
I made this chowder today and I put my own personal touches but honestly this tastes fabulous! Thanks for sharing this recipe. Just to add it was a quick and easy to make.