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–+ servings
Melany

Seafood Chowder Recipe | Creamy & Easy Comfort Food

Warm your soul with the comforting and rich flavors of this Creamy Seafood Chowder. Packed with tender shrimp, scallops, crab, calamari, and clams, this hearty dish delivers a creamy, satisfying bowlful that’s perfect for cozy evenings or special occasions. It’s quick to prepare and guaranteed to impress!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

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:
  • In a large pot over low heat combine the cream cheese, ½ cup of milk, and minced garlic.
  • Stir continuously until the mixture is smooth and well blended about 3 minutes.
2. Add Vegetables and Seasonings:
  • Stir in the cream of mushroom soup corn (undrained), and remaining 1 cup of milk.
  • Add the potatoes green onions, carrots, parsley, black pepper, and cayenne pepper.
  • Simmer on low heat for 25 minutes stirring occasionally. Avoid boiling to keep the soup creamy.
3. Add the Seafood:
  • Gently fold in the shrimp scallops, crabmeat, calamari, and clams.
  • Cook for an additional 10 minutes or until the seafood is opaque and tender.
4. Serve and Garnish:
  • Ladle the chowder into bowls and serve hot.
  • Garnish with chopped parsley or green onions if desired.

Method
 

 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.

Notes

  • Freshness Matters: Fresh seafood enhances the flavor and texture of the chowder.
  • Adjust to Taste: Modify the spice level by adding more or less cayenne pepper.
  • Thickening Options: For a thicker consistency, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the final simmer.

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