DANIELLE'S SEAFOOD CHOWDER

Danielle's Seafood Chowder image

I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.

Provided by Danielle Girouard

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 50m

Yield 8

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g