Seafood Chowder

Seafood Chowder
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    1.4K

Dive into a bowl of pure oceanic bliss with this decadent seafood chowder. A symphony of shrimp, scallops, crab, clams, and calamari dance in a creamy, comforting embrace, promising a taste of the sea in every spoonful.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    158 mg
  • Fiber
    3 g
  • Protein
    35 g
  • Saturated Fat
    1 g
  • Sodium
    1237 mg
  • Sugar
    6 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 1. Prepare Ingredients: Gather all your ingredients and have them prepped and ready to go. (5 minutes)

Image Step 02
02 Step

Recipe View 2. Cream Cheese Base: In a large, heavy-bottomed pot, combine the cream cheese, 1/2 cup of milk, and minced garlic. Cook over low heat, stirring constantly, until the cream cheese is fully melted and the mixture is smooth. (3 minutes)

Image Step 03
03 Step

Recipe View 3. Incorporate Soup and Vegetables: Stir in the condensed cream of mushroom soup, undrained corn, remaining 1 cup of milk, chopped potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper. Ensure everything is well combined. (2 minutes)

Image Step 04
04 Step

Recipe View 4. Simmer: Bring the mixture to a gentle simmer (do not boil). Cook, stirring occasionally to prevent sticking, for about 25 minutes, or until the potatoes are tender. (25 minutes)

Image Step 05
05 Step

Recipe View 5. Add Seafood: Gently fold in the shrimp, scallops, crabmeat, calamari, and drained clams. Cook until the shrimp and scallops are opaque and the calamari is tender, about 5-10 minutes. Be careful not to overcook the seafood, or it will become rubbery. (10 minutes)

Image Step 06
06 Step

Recipe View 6. Serve: Ladle the chowder into bowls and serve hot. Garnish with extra green onions or a sprinkle of parsley, if desired.

For a richer flavor, consider using heavy cream instead of fat-free milk, but remember to adjust for the change in calories.
If you prefer a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the seafood.
Adjust the amount of cayenne pepper to your preference. A pinch more or less can make a big difference in the heat level.
Fresh herbs can be used in place of dried. Use about 1 tablespoon of fresh parsley instead of 1 teaspoon of dried.

Ashton Jast

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 452 Ratings)
Total Reviews: (6)
  • Brianne Stanton

    John S.: Easy to follow recipe and the results were delicious.

  • Ebony Boyle

    David B.: I added a splash of sherry to mine and it took it to the next level!

  • Isabella Kirlin

    Sarah M.: This chowder is amazing! The perfect comfort food on a chilly evening.

  • Monroe Hirthe

    Karen P.: I substituted coconut milk for the dairy and it was still fantastic for a dairy-free option!

  • Polly Sanford

    Emily L.: My family loved it! Even my picky eater asked for seconds.

  • Zena Bogisich

    Michael R.: I found it a bit bland, so I added some Old Bay seasoning and it was perfect.

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