Main Course
Danielle's Hearty Chowder with Seafood
This comforting chowder is packed with fresh seafood and rich flavors that warm you up from the inside out. It’s perfect for cozy nights when you want something hearty and satisfying.
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50 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by melting butter and olive oil together in a large pot over medium-low heat. Toss in the onion and cook, stirring occasionally, until it’s soft and translucent—this should take about 5 minutes. Sprinkle in the flour and whisk it into the buttery mixture, then slowly add the half-and-half along with the juice from the drained clams, whisking as you go.
2
Step 2
Next, stir in the Parmigiano-Reggiano cheese until it melts into the mixture, which will take a couple of minutes. Add the potatoes, cream-style corn, corn kernels, and cherry tomatoes. If the chowder feels too thick, gradually stir in some water, about half a cup at a time, until you reach the consistency you like. Bring everything to a gentle simmer and let it cook until the potatoes are tender, around 15 minutes.
3
Step 3
Once the potatoes are ready, fold in the drained clams, haddock, and shrimp. Let the soup simmer for about 5 minutes, until the fish and shrimp are cooked through. Finally, stir in the lobster and its juices, warming it just until heated through—be careful not to overcook. Give it a taste and season with salt and pepper as needed before serving.
Why You’ll Love This Recipe
This chowder is warm and comforting, packed with fresh seafood and rich flavors. It’s perfect for chilly days when you want something filling and delicious. The creamy texture and hearty ingredients make it a family favorite.
Serving Suggestions
Serve the chowder with crusty bread or oyster crackers to soak up the broth. A simple green salad on the side adds freshness. A glass of crisp white wine pairs nicely with the seafood flavors.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring often to prevent curdling. Avoid freezing, as the creamy base may separate when thawed.
