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Seafood Chowder

This creamy seafood chowder is loaded with shrimp, scallops, crab, clams, and calamari for loads of seafood flavor.

Ingredients

    • 1 (8 ounce) container fat-free cream cheese
    • 1 ½ cups fat-free milk
    • 2 cloves garlic, minced
    • 1 (23 ounce) can fat-free condensed cream of mushroom soup
    • 1 (15.25 ounce) can whole kernel corn, undrained
    • 1 ½ cups potatoes, chopped into small cubes
    • 1 cup chopped green onions
    • 1 cup diced carrots
    • 1 teaspoon dried parsley
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground cayenne pepper
    • ½ pound shrimp
    • ½ pound bay scallops
    • ½ pound crabmeat
    • ½ pound calamari tubes
    • 1 (6.5 ounce) can chopped clams

Directions

  1. Gather all ingredients.
  2. Seafood Chowder ingredients in glass bowls on a counter
  3. Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
  4. Cream cheese, milk and garlic cooking a pot on a burner with a wooden spoon
  5. Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
  6. Potatoes, carrots, corn and green onions in a pot with the milk mixture and wooden spoon on a burner
  7. Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
  8. Chowder base cooking in a pot on a burner with a wooden spoon
  9. Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.