There’s nothing quite as comforting as a warm bowl of seafood chowder. Rich, creamy, and loaded with a variety of seafood, this dish is a true delight for any seafood lover.
This particular recipe ensures a hearty, flavorful chowder while keeping it on the healthier side by using fat-free ingredients. Let’s dive into the perfect seafood chowder recipe that serves eight, along with some essential tips and storage guide.
1. Creamy Seafood Chowder Recipe (8 Servings)
Ingredients
- 1 (8-ounce) container fat-free cream cheese
- 1 ½ cups fat-free milk
- 2 cloves garlic, minced
- 1 (23-ounce) can fat-free condensed cream of mushroom soup
- 1 (15.25-ounce) can whole kernel corn, undrained
- 1 ½ cups potatoes, chopped into small cubes
- 1 cup chopped green onions
- 1 cup diced carrots
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- ½ pound shrimp, peeled and deveined
- ½ pound bay scallops
- ½ pound crabmeat
- ½ pound calamari tubes, sliced into rings
- 1 (6.5-ounce) can chopped clams, undrained
Instructions
Prepare the Base
In a large pot over medium heat, combine the fat-free cream cheese and milk. Stir continuously until the cream cheese melts and blends smoothly with the milk.
Sauté the Aromatics
Add the minced garlic to the pot and sauté for about a minute until fragrant. Stir in the condensed cream of mushroom soup and mix well.
Incorporate the Vegetables
Add the whole kernel corn (with its liquid), chopped potatoes, green onions, and diced carrots. Stir well to combine. Reduce the heat to low and let the mixture simmer for 15 minutes, or until the potatoes and carrots become tender.
Season the Chowder
Sprinkle in the dried parsley, black pepper, and cayenne pepper. Stir well to distribute the seasonings evenly.
Add the Seafood
Gently fold in the shrimp, scallops, crabmeat, calamari rings, and chopped clams (with their liquid). Stir everything together and allow the chowder to simmer for another 10–12 minutes, or until the seafood is fully cooked. The shrimp should turn pink, and the scallops should become opaque.
Final Touches
Taste the chowder and adjust the seasoning if necessary. If a thicker consistency is desired, let it simmer for a few more minutes. If a thinner consistency is preferred, add a splash of milk.
Serve and Enjoy
Ladle the chowder into bowls and garnish with additional green onions or parsley if desired. Serve hot with crusty bread or oyster crackers.
2. Tips for Perfect Seafood Chowder
Creating the best seafood chowder involves more than just following a recipe—it’s about technique and balance. Here are some key tips to elevate your chowder:
Use Fresh Seafood Whenever Possible
Fresh seafood enhances the flavor and texture of the chowder. If fresh options aren’t available, opt for high-quality frozen seafood and ensure it’s thoroughly thawed before cooking.
Don’t Overcook the Seafood
Seafood cooks quickly, and overcooking can make it rubbery and tough. Add it towards the end of the cooking process and monitor closely.
Balance the Creaminess
This recipe uses fat-free cream cheese and milk to keep it lighter, but for a more indulgent version, half-and-half or heavy cream can be used instead.
Enhance with Additional Seasonings
A dash of Old Bay seasoning, smoked paprika, or a squeeze of fresh lemon juice can elevate the flavors even further.
Let It Rest Before Serving
Allowing the chowder to sit for a few minutes off the heat helps the flavors meld together, creating an even more delicious dish.
3. How to Store & Reheat Leftovers
Seafood chowder is one of those dishes that can taste even better the next day as the flavors continue to develop. However, proper storage and reheating methods are essential to maintain its quality.
Storing: Allow the chowder to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors often deepen overnight, so it can taste even better the next day.
Freezing: Although seafood chowder can technically be frozen, keep in mind that the texture of the seafood might change upon reheating. If you plan to freeze it, store it in a freezer-safe container and consume within 2 months for the best quality.
Reheating: To reheat, gently warm the chowder over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot. If the chowder is too thick after refrigeration, simply add a bit of milk or broth to thin it out. You can also microwave it in short intervals, stirring between each, until it’s heated through.
Seafood chowder is a dish that brings together rich flavors, comforting textures, and the essence of the sea in every bite. This recipe strikes the perfect balance between creamy and hearty while keeping it relatively light. Each spoonful delivers a taste of tender seafood, sweet corn, and perfectly cooked vegetables in a luscious broth.
Personally, I love making this chowder for family gatherings, especially during chilly evenings. There’s something incredibly satisfying about watching everyone enjoy a warm, flavorful bowl of homemade chowder. The best part is that it’s so versatile—you can adjust the ingredients based on the seafood you have on hand.
Give this recipe a try, and don’t be afraid to put your own spin on it. With the right ingredients and a little patience, you’ll have a restaurant-quality chowder right in your own kitchen. Enjoy! 🍲✨
