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Bring the soup to a simmer, then reduce the heat and simmer for about 20 minutes, until the flavors meld and the broth thickens.
Once the soup is boiling, carefully remove the bay leaf. Using a hand blender, blend the soup until smooth and creamy. If you don’t have a hand blender, you can carefully transfer the soup to a regular blender in batches, then return it to the pot.
- Add the Cream and Seafood
Add the heavy cream, to give the biscuits a rich, velvety texture. Taste the dish and adjust the seasoning with salt, pepper or cayenne pepper if needed.
Next, gently stir in the shrimp, crab meat, and lobster. Allow the seafood to cook in the soup, which should only take 5 to 7 minutes. The shrimp should turn pink and opaque, and the crab and lobster should be heated through but not hard.
- Garnish and Serve
Once the seafood is fully cooked, your seafood soup is ready to serve! Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color.
Serve hot with crusty bread or oyster crackers for dipping, and enjoy the creamy, seafood-filled flavor!
Serving Suggestions
Crispy French bread: Perfect for soaking up every last drop of this delicious soup.
Simple Green Salad: A light, crunchy salad that helps balance out the richness of the soup.
Roasted Vegetables: Pair the soup with grilled asparagus or Brussels sprouts for a complete dinner.
Tips and Tricks:
Homemade Seafood Stock: If you have leftover shrimp or lobster shells, you can use them to make a quick homemade seafood stock by cooking the shells with water, onions, celery, and herbs.
Don’t overcook seafood: To keep shrimp, crab, and lobster tender, add them last and let them cook.
Blending the soup: For a super smooth texture, strain the soup after blending to remove any bits of vegetables.
Make it ahead: You can prepare the soup up to the point of adding the seafood and store it in the refrigerator. When the soup is ready to serve, reheat the soup and add the seafood just before serving.
Customize the recipe:
Add more seafood: Feel free to add clams, oysters, or even mussels to the soup for a richer seafood experience.
Use light cream: If you want to make the soup lighter, you can replace the heavy cream with half and half or even whole milk, although the soup will be less rich.
Vegetarian version: For a non-seafood version, replace the seafood broth with vegetable broth and add roasted vegetables like cauliflower or mushrooms for a creamy, veggie-packed soup.
Final Thoughts:
This seafood chowder with crab, shrimp and lobster is the perfect dish for seafood lovers. With its smooth, creamy texture, tender pieces of shrimp, sweet crab and buttery lobster, it brings the best of the ocean’s flavors to your table. Whether you enjoy it as an elegant appetizer or a satisfying main course, this chowder is sure to impress.
Flavourful and delicious, this chowder is a recipe you’ll want to come back to again and again. Enjoy!