This is a seafood chowder recipe I concocted from what I image to be an ideal seafood chowder. Inspired by something my dad would make us when we were growing up that everybody loved.
Really, you could ignore the specifics of the seafood. You just need ~2.5 lbs of various seafood.
Ingredients
- 1 1/2 cups milk
- 1 (8 ounce) container cream cheese
- 2 large cloves garlic, minced
- 1 (26 ounce) can condensed cream of mushroom soup
- 1 cup chopped green onions
- 1 cup chopped celery
- 1 1/2 cups chopped red potatoes
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup clam juice
- 1/2 pound shrimp
- 1/2 pound bay scallops
- 1/2 pound fish (cod, halibut, haddock, tilapia, rockfish… whatever)
- 1 (10 ounce) can baby clams, drained
How to make it
- Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended.
- Mix in soup, green onions, celery, potatoes, clam juice and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes.
- Do not boil! Burned chowder is the worst! Keep stirring!
- Mix the shrimp, scallops, chopped haddock, and clams, and continue cooking 10 minutes, or until seafood is opaque.
