For the Base:

• 1 (8-ounce) container fat-free cream cheese
• 1 ½ cups fat-free milk
• 2 garlic cloves, minced
• 1 (23-ounce) can fat-free condensed cream of mushroom soup
• 1 (15.25-ounce) can whole kernel corn (undrained)

For Vegetables and Seasonings:

• 1 ½ cups potatoes, chopped
• 1 cup green onions, chopped
• 1 cup carrots, sliced
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper

For the Seafood:

• ½ pound shrimp
• ½ pound bay scallops
• ½ pound crabmeat
• ½ pound calamari tubes
• 1 (6.5-ounce) can chopped clams
  

   Prepare the Creamy Base:

  1. In a large pot over low heat, combine the cream cheese, ½ cup of milk, and minced garlic.
  2. Stir continuously until the mixture is smooth and well blended, about 3 minutes.

  2. Add Vegetables and Seasonings:

  1. Stir in the cream of mushroom soup, corn (undrained), and remaining 1 cup of milk.
  2. Add the potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
  3. Simmer on low heat for 25 minutes, stirring occasionally. Avoid boiling to keep the soup creamy.

  3. Add the Seafood:

  1. Gently fold in the shrimp, scallops, crabmeat, calamari, and clams.
  2. Cook for an additional 10 minutes, or until the seafood is opaque and tender.

  4. Serve and Garnish:

  1. Ladle the chowder into bowls and serve hot.
  2. Garnish with chopped parsley or green onions, if desired.