Seafood Chowder
This creamy seafood chowder is loaded with shrimp, scallops, crab, clams, and calamari for loads of seafood flavor.
Ingredients
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1 (8 ounce) container fat-free cream cheese
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1 ½ cups fat-free milk
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2 cloves garlic, minced
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1 (23 ounce) can fat-free condensed cream of mushroom soup
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1 (15.25 ounce) can whole kernel corn, undrained
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1 ½ cups potatoes, chopped into small cubes
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1 cup chopped green onions
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1 cup diced carrots
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1 teaspoon dried parsley
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½ teaspoon ground black pepper
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½ teaspoon ground cayenne pepper
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½ pound shrimp
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½ pound bay scallops
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½ pound crabmeat
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½ pound calamari tubes
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1 (6.5 ounce) can chopped clams
Directions
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Gather all ingredients.
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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.
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Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
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Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
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Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.
