- 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
- 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.
07/08/2019
recipepes.com
danielle's seafood chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
