Seafood Chowder

Prep time: 15 min

Cook time: 40 min

Servings: 8

Yield: 8 servings

Description

This creamy seafood chowder with potatoes and corn is full of flavor thanks to 5 types of shellfish; shrimp, scallops, crab, clams, and calamari.

• 1 (8 ounce) container fat free cream cheese

• 1 1/2 cups fat free milk

• 2 cloves garlic, minced

• 1 (23 ounce) can fat free condensed cream of mushroom soup

• 1 (15 1/4 ounce) can whole kernel corn, undrained

• 1 1/2 cups chopped potatoes

• 1 cup chopped green onions

• 1 cup sliced carrots

• 1 teaspoon dried parsley

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground cayenne pepper

• 1/2 pound shrimp

• 1/2 pound bay scallops

• 1/2 pound crabmeat

• 1/2 pound calamari tubes

• 1 (6 1/2 ounce) can chopped clams

1 Gather all ingredients.

2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.

3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.

4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.

5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.