- 1½ cups nonfat milk, divided use
- 1 (8-ounce) container fat free cream cheese, room temperature
- 2 cloves garlic, minced
- 2 (10.5-ounce) cans low sodium condensed cream of mushroom (or celery) soup
- 1 cup chopped green onions
- 1½ cup potatoes, diced (a waxy potato will work better than a russet here)
- 1 teaspoon dried parsley
- ½ teaspoon each black pepper and cayenne pepper (or to taste)
- ½ pound small shrimp, peeled and deveined, thawed if frozen
- ½ pound bay scallops (may use frozen and thawed)
- ½ pound crabmeat
- 1 (6.5-ounce) can clams, drained and chopped
- 1 bottle clam juice, to thin (optional)
Seafood Chowder
Yield: 4-6 servings
Studded with a satisfying combination of shellfish and potatoes, this hearty chowder comes together easily with a little help from the pantry and freezer.
Ingredients
Instructions
Place ½ cup milk, cream cheese, and garlic in pot over low heat. Cook and stir until blended.
Mix in soup, green onions, potatoes, parsley, and remaining milk.
Season to taste with black pepper and cayenne.
Simmer for 20-25 minutes or until potatoes are tender. DO NOT BOIL.
Mix in seafood. Cook until seafood is opaque. Thin with clam juice, as desired, and enjoy!
A few more things...
•May start by rendering 3 strips of bacon (chopped) and add ¾ cup chopped celery.
•May add small kernel white corn－canned, frozen, or fresh.
•Regular milk, cream cheese, and soup may be used, if preferred.
•Store any leftovers in a sealed container in the refrigerator, where they will keep for 2-3 days. Gently reheat prior to serving.