Danielle's Ocean-Inspired Chowder

Ingredients

• 1 teaspoon olive oil
• 1 onion, minced
• 1 quart half-and-half, or as needed
• 2 cups bar clams, drained with juice reserved
• 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

Step 1

Melt the butter and olive oil together in a large pot over medium-low heat. Toss in the chopped onion and cook it gently until it becomes soft and translucent, which should take about 5 minutes. Next, sprinkle in the flour and whisk it into the buttery mixture to help thicken the chowder. Slowly pour in the half-and-half along with the juice from the drained clams, stirring constantly to keep things smooth.

Step 2

Once the mixture is nice and creamy, stir in the Parmigiano-Reggiano cheese until it melts completely, about 2 minutes. Then add the potatoes, cream-style corn, corn kernels, and cherry tomatoes. If the soup feels too thick, add water a little at a time—about half a cup—until it reaches the consistency you like. Bring everything to a gentle simmer and cook until the potatoes are tender, around 15 minutes.

Step 3

When the potatoes are ready, stir in the drained clams, haddock, and shrimp. Let the soup simmer for about 5 minutes more, just until the fish and shrimp are cooked through. Finally, add the lobster and its juices, warming it just until heated. Taste and season with sea salt and pepper to your liking before serving.