Creamy and cheesy lumps of fresh seafood, corn and vegetables make for a soul-satisfying seafood cheddar corn chowder.
Heat butter in a large stock pot over medium heat. Add onions and sauté until soft, 7-10 minutes.
Add fish broth, cream, potatoes, corn and tomatoes. Bring to a boil. Lower heat, cover and simmer for 15-20 minutes until potatoes are tender.
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