Danielle's Seafood Chowder

Ingredients

• Servings: 8
• 1/3 cup butter
• 1 teaspoon olive oil
• 1 onion, minced
• 1/3 cup all-purpose flour
• 1 quart half-and-half, or as needed
• 2 cups bar clams, drained with juice reserved
• 1/3 cup grated parmigiano-reggiano cheese
• 2 potatoes, cubed
• 2 cups cream-style corn
• 1 large ear corn, kernels cut from the cob
• 1 cup sliced cherry tomatoes
• 1 1/2 cups water, or as needed
• sea salt and coarsely ground black pepper to taste
• 1 fresh haddock fillet, cut into 1-inch pieces
• 2 cups large shrimp, peeled and deveined
• 1 cup canned lobster meat, with juice

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt butter with olive oil in a large pot over medium-low heat; stir in onion and sautã© until translucent, about 5 minutes. whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• stir parmigiano-reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. if soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. season with sea salt and pepper.
• stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. stir in lobster and its juice; cook just until heated through.