1. In a large pot, heat the olive oil and butter over medium heat until melted.
2. Add the chopped onion and sauté until translucent, about 5 minutes. The aroma will remind you of home cooking!
3. Stir in the minced garlic and potatoes, cooking for another 2-3 minutes until the garlic is fragrant.
4. Pour in the seafood stock or chicken broth, bringing the mixture to a gentle boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, stir in the heavy cream, lobster meat, scallops, and thyme. Cook for an additional 5-7 minutes, allowing the seafood to warm through.
6. Season with salt and pepper to taste. Remember, it’s always easier to add salt than to take it away, so start small!
7. Garnish with fresh parsley before serving, and voila! Your chowder is ready to be enjoyed.

Remember, cooking is about experimenting. If the chowder needs a little more depth, a splash of white wine or a squeeze of lemon can brighten it up beautifully. I often tweak my recipes as I go, just like my mom did!