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Danielle's Seafood Chowder Recipe

Recipe by: Danielle Girouard

"I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Melt 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.
  • 2Stir 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.
  • 3Stir 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.
Footnotes
  • Cook's Notes:
  • Add enough water to thin chowder if needed. Bar clams and lobster can be purchased in bottles.
Ingredients
  • 8 servings
  • 491 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    491
    25%
  • Fat:
    25
    38%
  • Carbs:
    39.5
    13%
  • Protein:
    29.7
    59%
  • Cholesterol:
    161
    54%

Based on a 2,000 calorie diet

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