Description
Warm, creamy, and packed with the best of the ocean, this seafood chowder is a comforting bowl of heaven. With tender seafood, hearty vegetables, and a luscious creamy base, it’s perfect for cozy evenings or special occasions. Pair it with crusty bread for a meal that feels like a hug in a bowl.
Ingredients
- Creamy Base:
- 1 (8 oz) container fat-free cream cheese
- 1 ½ cups fat-free milk
- 1 (23 oz) can fat-free condensed cream of mushroom soup
- Vegetables:
- 1 (15.25 oz) can whole kernel corn (undrained)
- 1 ½ cups potatoes, chopped
- 1 cup green onions, chopped
- 1 cup carrots, sliced
- Seasonings:
- 2 garlic cloves, minced
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- Seafood:
- ½ pound shrimp, peeled and deveined
- ½ pound bay scallops
- ½ pound crabmeat
- ½ pound calamari tubes, sliced
- 1 (6.5 oz) can chopped clams
Instructions
- Prepare Ingredients:
- Chop the vegetables and prepare the seafood (peel, devein, and slice as needed).
- Start the Creamy Base:
- In a large pot over low heat, combine the cream cheese, ½ cup of milk, and minced garlic. Stir continuously until the cream cheese melts and the mixture is smooth (about 3 minutes).
- Add Vegetables and Seasonings:
- Stir in the condensed cream of mushroom soup, undrained corn, and the remaining 1 cup of milk.
- Add the chopped potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
- Simmer on low for 25 minutes, stirring occasionally to prevent sticking.
- Add the Seafood:
- Gently stir in the shrimp, bay scallops, crabmeat, calamari, and clams.
- Cook for an additional 10 minutes, or until the seafood is opaque and fully cooked. Avoid overcooking to keep the seafood tender.
- Serve:
- Ladle the chowder into bowls and serve hot with crusty bread, oyster crackers, or a side salad.
Notes
- Seafood Variety: Feel free to substitute or add mussels, white fish, or lobster for a unique twist.
- Adjusting Consistency: For thicker chowder, mash some of the cooked potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American