Danielle's Creamy Seafood Soup

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 butter with a little olive oil in a large pot over medium-low heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Sprinkle in the flour and whisk it into the butter and onions to make a roux. Slowly pour in the half-and-half along with the juice from the drained clams, whisking constantly to keep things smooth.

Step 2

Stir in the Parmigiano-Reggiano cheese and let it melt into the mixture for a couple of minutes. Add the potatoes, cream-style corn, fresh corn kernels, and halved cherry tomatoes. If the soup feels too thick, gradually add water a little at a time until you reach the consistency you like. Bring the soup to a gentle simmer and cook until the potatoes are tender, which should take about 15 minutes. Don’t forget to season with some sea salt and pepper to taste.

Step 3

Once the potatoes are soft, add the clams, haddock, and shrimp to the pot. Let everything simmer for about 5 minutes, until the fish and shrimp are cooked through. Finally, stir in the lobster and its juice, warming it just until heated through. Give it a final taste and adjust seasoning if needed, then serve warm and enjoy!