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Danielle's Seafood Chowder
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Indulgent Canadian Maritime chowder with lobster, shrimp, clams, and haddock in a creamy base.
Ingredients:
- 0.33333334326744 cup butter
- 1 teaspoon olive oil
- 1 onion, minced
- 0.33333334326744 cup all-purpose flour
- 1 quart half-and-half, or as needed
- 2 cups bar clams, drained with juice reserved
- 0.33333334326744 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
- 1.5 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
Instructions:
- In a large pot over medium-low heat, combine butter and olive oil until melted. Add onion and sauté until translucent, around 5 minutes. Stir in flour, then whisk in half-and-half and the juice from drained clams.
- Melt Parmigiano-Reggiano cheese into onion mixture for 2 minutes; add potatoes, cream-style corn, corn kernels, and cherry tomatoes. Adjust consistency by stirring in water as needed. Simmer until potatoes are tender, about 15 minutes. Season with sea salt and pepper to taste.
- Gently fold in drained clams, haddock, and shrimp into the soup and let it simmer for 5 minutes until the haddock and shrimp are fully cooked. Lastly, add in the lobster and its juices, heating just until warmed through.