How to Make Seafood Chowder

• Seafood

  • 1/2 lb Bay scallops
  • 1/2 lb Calamari tubes
  • 1/2 lb Clams
  • 1/2 lb Crabmeat
  • 1/2 lb Shrimp

• Produce

  • 1 (15.25-ounce can Corn, whole kernel
  • 2 cloves Garlic
  • 1 cup Green onions
  • 1 tsp Parsley, dried
  • 1 1/2 cups Potatoes

• Canned Goods

  • 1 (26-ounce can Cream of mushroom soup, condensed

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper, ground

• Dairy

  • 1 (8-ounce container Cream cheese
  • 1 1/2 cups Milk

Found on amazingsouprecipes.com

Description

Ingredients

• 1-½ cups milk
• 1 (8-ounce) container cream cheese
• 2 cloves garlic, minced
• 1 (26-ounce) can condensed cream of mushroom soup
• 1 cup green onions, chopped
• 1 (15.25-ounce) can whole kernel corn, undrained
• 1-½ cups potatoes, chopped
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• ½ pound shrimp
• ½ pound bay scallops
• ½ pound crabmeat
• ½ pound calamari tubes
• ½ pound clams, chopped

Directions

• Heat ½ cup milk, cream cheese, and garlic in a large kettle over low heat. Stir and cook until blended well.
• Add the soup, green onions, corn with liquid, parsley, potatoes, and remaining milk. Stir to mix well. Season with black and cayenne pepper. Let simmer for 25 minutes; do not allow it to boil.
• Add the shrimp, crab, scallops, calamari, and clams and let the chowder continue to cook about 10 more minutes, or until the seafood is opaque.
• Serve immediately.