Ingredients
- 1½ (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
Method
- Heat a third of the milk with the cream cheese and garlic in a large pot over a low heat.
- Stir and cook until well blended.
- Add the soup, green onions, canned corn with liquid, parsley, potatoes, and rest of the milk.
- Stir to mix well.
- Season with black pepper and cayenne.
- Let simmer for 25 minutes but don't let it boil.
- Add the crab, shrimp, scallops, calamari, and clams to the mixture.
- Let the chowder cook for another 10 minutes or until the seafood is cooked (it will look opaque).
- 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.