A delicious seafood chowder from the Canadian Maritimes combines lobster, shrimp, clams, and haddock in a rich, creamy base.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
491 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
⅓ cup butter
⅓ cup all-purpose flour
2 potatoes, cubed
1 teaspoon olive oil
1 onion, minced
1 ½ cups water, or as needed
1 cup sliced cherry tomatoes
2 cups cream-style corn
⅓ cup grated Parmigiano-Reggiano cheese
1 quart half-and-half, or as needed
2 cups bar clams, drained with juice reserved
1 large ear corn, kernels cut from the cob
sea salt and coarsely ground black pepper to taste
