This seafood chowder made with five types of seafood is creamy and full of flavor!
Ingredients
- fat free cream cheese: 1 container (8 ounce container)
- ½ cups fat free milk: 1 piece
- garlic: 2 clove (minced)
- fat free condensed cream of mushroom soup: 1 can (23 ounce can)
- whole kernel corn, undrained: 1 can (15.25 ounce can)
- ½ cups chopped potatoes: 1 piece
- green onions: 1 cup (chopped)
- carrots: 1 cup (sliced)
- parsley: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- ground cayenne pepper: 0.5 tsp
- shrimp: 0.5 pound
- bay scallops: 0.5 pound
- crabmeat: 0.5 pound
- calamari tubes: 0.5 pound
- clams: 1 can (6.5 ounce can, chopped)
Metric Conversion
Stages of cooking
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Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes. Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper. Cook for 25 minutes at a simmer; do not boil.
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Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes. Laura M
