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Seafood Chowder Soup Recipe

easy seafood chowder recipe

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Succulent shrimp, calamari, scallops, crab, and clams are showcased in this rich and creamy seafood chowder recipe. This recipe includes garlic, cream cheese and parsley as well, for a perfect result. Feel free to use whatever fish and/or shellfish and seafood you want.

Ingredients

Scale
  • (375ml) cups whole milk
  • 8 oz (400g) cream cheese
  • 15¼ ounce (425g) can whole kernel corn (don’t drain)
  • 2 minced garlic cloves
  • 28-ounce (830ml) can condensed cream of mushroom soup
  • Handful of chopped green onions (green onions)
  • 1½ cups (210g) chopped potatoes
  • 1 teaspoon dried parsley
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • ½ pound (225g) shrimp
  • ½ pound (225g) calamari tubes
  • ½ pound (225g) crabmeat
  • ½ pound (225g) bay scallops
  • ½ pound (225g) chopped clams

Instructions

  1. Heat a third of the milk with the cream cheese and garlic in a large pot over a low heat.
  2. Stir and cook until well blended.
  3. Add the soup, green onions, canned corn with liquid, parsley, potatoes, and rest of the milk.
  4. Stir to mix well.
  5. Season with black pepper and cayenne.
  6. Let simmer for 25 minutes but don’t let it boil.
  7. Add the crab, shrimp, scallops, calamari, and clams to the mixture.
  8. Let the chowder cook for another 10 minutes or until the seafood is cooked (it will look opaque).
  9. Serve hot, with crusty bread if liked.

Notes

  • Enjoy this tasty seafood chowder on a cold, blustery day because it will warm you to the core.
  • This thick soup is easily a meal in its own right, but you could also serve it with crusty bread or a green salad.
  • It’s a rich soup. You can use low fat options for many of the ingredients to take the calories down if you want to.
  • Enjoy this chowder on your own, with someone special, or serve it at your next family gathering.

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