Print

Seafood Chowder

Print Recipe

A creamy seafood chowder loaded with scallops, shrimp, crab, clams, and calamari, made healthier with skim milk, low-fat cream of mushroom soup, and fat-free cream cheese.

Ingredients

Scale
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 cups peeled and diced potatoes
  • 1 (10.75 ounce) can low-fat cream of mushroom soup
  • 2 cups skim milk
  • 4 ounces fat-free cream cheese
  • 1/2 pound sea scallops
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound crab meat
  • 1/2 pound clams, chopped
  • 1/2 pound calamari, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon dried thyme

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, green bell pepper, and garlic; cook until vegetables are tender, about 5 minutes.
  2. Add diced potatoes, cream of mushroom soup, and skim milk to the pot. Stir to combine and bring to a simmer.
  3. Add fat-free cream cheese and stir until melted and smooth.
  4. Add scallops, shrimp, crab meat, clams, and calamari to the pot. Season with salt, pepper, and thyme.
  5. Simmer the chowder gently until seafood is cooked through and potatoes are tender, about 10-15 minutes.
  6. Adjust seasoning as needed and serve hot.

Notes

For a richer chowder, substitute half-and-half for skim milk. Fresh seafood enhances flavor but frozen can be used if thawed properly. Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://www.receipster.com/seafood-chowder/

Themes by WordPress