Ingredients

• 0.33 cups butter
• 1 teaspoon olive oil
• 1 onion , minced
• 0.33 cups all-purpose flour
• 1 quart half-and-half , or as needed
• 2 cups bar clams , drained with juice reserved
• 0.33 cups 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
• 1.5 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

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving