There is something incredibly comforting about a bowl of chowder. It’s like a warm hug on a chilly day. I remember when I was a child, my grandmother used to make the most amazing seafood chowder. It was a family favorite, and whenever we would visit her during the winter months, she would always have a pot simmering on the stove. The aroma of the chowder would fill the house, and it was always such a treat to sit down to a bowl of her delicious, homemade chowder.
As I got older, I started making my own version of my grandmother’s seafood chowder, and it has become a favorite among my own family and friends. There is just something so satisfying about a bowl of creamy chowder filled with a variety of seafood, vegetables, and spices. It’s a dish that is perfect for a cozy dinner at home or for entertaining guests. And the best part? It’s incredibly easy to make!
How to Prepare Seafood Chowder
Ingredients for Seafood Chowder
– 1 (8 ounce) package of light cream cheese
– 1 1/2 cups skim milk
– 2 garlic cloves, minced
– 1 (23 ounce) can of light condensed cream of mushroom soup
– 1 (15 1/4 ounce) can of whole kernel corn, with liquid
– 1 1/2 cups diced potatoes
– 1 cup chopped spring onions
– 1 cup sliced thin carrots
– 1 teaspoon dry parsley
– 1/2 teaspoon cracked black pepper
– 1/2 teaspoon crushed cayenne pepper
– 1/2 pound peeled shrimp
– 1/2 pound small bay scallops
– 1/2 pound lump crabmeat
– 1/2 pound calamari rings
– 1 (6 1/2 ounce) can of minced clams
Directions for Seafood Chowder
In a large saucepan, mix together the cream cheese, 1/2 cup of milk, and minced garlic over low heat. Cook and stir until the mixture is smooth, approximately 3 minutes. Add the condensed soup, corn with its liquid, remaining milk, potatoes, spring onions, carrots, parsley, black pepper, and cayenne pepper. Allow the mixture to simmer gently for 25 minutes; avoid bringing it to a boil.
Add the shrimp, scallops, crab, calamari, and clams to the saucepan. Cook until the seafood turns opaque, which should take about 10 minutes.
Can I substitute any of the seafood?
Yes, you can substitute any of the seafood in this recipe with your favorite types of seafood. Just make sure to adjust the cooking time accordingly, as some seafood may cook faster or slower than others.
Can I make this chowder in advance?
Yes, you can make this chowder in advance. Just prepare the chowder as directed, allow it to cool completely, and then store it in an airtight container in the refrigerator. When you are ready to serve it, just reheat it on the stove over low heat until it is warmed through.
Can I freeze this chowder?
It is not recommended to freeze this chowder as the cream base may separate and the texture of the seafood may change upon thawing and reheating.
What can I serve with this chowder?
This chowder is quite hearty on its own, but it goes well with a side of crusty bread or a light salad.
Can I make this chowder vegetarian?
You can make a vegetarian version of this chowder by substituting the seafood with a mix of your favorite vegetables, such as broccoli, cauliflower, and mushrooms. Just be sure to adjust the cooking time accordingly as the vegetables may take longer to cook than the seafood.
Can I make this chowder gluten-free?
To make this chowder gluten-free, substitute the cream of mushroom soup with a gluten-free variety and make sure all the other ingredients are gluten-free.
I hope you enjoy making and eating this delicious seafood chowder as much as my family and I do. It’s a dish that brings back fond memories of my grandmother and is always a hit whenever I make it. Enjoy!
- 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
- 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.
- Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.