Danielle’s Seafood Chowder

Ingredients

• 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

Directions

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