Recipe of Black Muscles Seafood

Danielle's Seafood Chowder

Rome wasn't built in a day, and.

Recipe Summary Danielle's Seafood Chowder

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

Ingredients | Black Muscles Seafood

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

Directions

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.

Add enough water to thin chowder if needed. Bar clams and lobster can be purchased in bottles.

Info | Black Muscles Seafood

prep: 20 mins cook: 30 mins total: 50 mins Servings: 8 Yield: 8 servings

TAG : Danielle's Seafood Chowder

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