Danielle's Seafood Chowder You Have To Try

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Danielle's Seafood Chowder

"I wanted to serve a unique dish from the usual seafood casserole so I performed with the dish and came up with this."

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, tired with juice reserved
1/three cup grated Parmigiano-Reggiano cheese
2 potatoes, cubed
2 cups cream-fashion corn
1 large ear corn, kernels reduce from the cob
1 cup sliced cherry tomatoes
1 half cups water, or as needed
sea salt and coarsely ground black pepper to flavor
1 sparkling haddock fillet, cut into 1-inch portions
2 cups large shrimp, peeled and deveined
1 cup canned lobster meat, with juice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

Melt butter with olive oil in a large pot over medium-low warmness; stir in onion and sauté until translucent, approximately five minutes. Whisk flour into butter mixture; whisk in 1/2-and-half and juice from tired clams.
Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 mins; stir in potatoes, cream-fashion corn, corn kernels, and cherry tomatoes. If soup may be very thick, stir in water, approximately 1/2 cup at a time, as desired; deliver soup to a simmer and cook until potatoes are soft, approximately 15 mins. Season with sea salt and pepper.
Stir tired clams, haddock, and shrimp into soup; simmer until haddock and shrimp are completely cooked for 5 minutes. Stir in lobster and its juice; cook dinner just until heated through.

Notes :

Add enough water to thin chowder if wished. Bar clams and lobster may be bought in bottles.

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