Danielle's Seafood Chowder

Name: Danielle's Seafood Chowder
Total time: 50
Yield: 8
Ingredients: ⅓ cup butter; 1 teaspoon olive oil; 1 onion, minced; ⅓ cup all-purpose flour; 1 quart half-and-half, or as needed; 2 cups bar clams, drained with juice reserved; ⅓ 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 ½ 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 by Danielle Girouard from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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⅓ cup butter
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1 teaspoon olive oil
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1 onion, minced
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⅓ cup all-purpose flour
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1 quart half-and-half, or as needed
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2 cups bar clams, drained with juice reserved
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⅓ cup grated Parmigiano-Reggiano cheese
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2 potatoes, cubed

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2 cups cream-style corn
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1 large ear corn, kernels cut from the cob
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1 cup sliced cherry tomatoes
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1 ½ cups water, or as needed
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sea salt and coarsely ground black pepper to taste
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1 fresh haddock fillet, cut into 1-inch pieces
•

2 cups large shrimp, peeled and deveined
•

1 cup canned lobster meat, with juice

Instructions

Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté 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.