Description
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8