Seafood Chowder Recipe

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Seafood Chowder

Tammy Helg


I have been cooking this soup for a few years. It is a favorite at my house and is so easy to make. Guests will think you cooked all day!

★★★★★ 1 vote


1 c
chopped green onions
5 Tbsp
1 clove
garlic minced
4 can(s)
cream of potato soup
2 can(s)
cream of mushroom soup
6 c
2 can(s)
kernel corn
16 oz
cream cheese
1/2 tsp
zataran's liquid crab boil
salt and pepper to taste, or your choice of cajun seasoning such as tony's
1 pkg
fresh or frozen crawfish tails
2 lb
fresh or frozen shrimp peeled and deveined
1 c
lump crab meat
red bell pepper


1If you purchased frozen seafood you need to thaw it according to package directions before starting.
2melt butter in a large stock pot, add green onions, garlic and red bell pepper. Saute until just tender.
3add the cans of soup, milk, and corn
4after this has heated through on medium heat add the cream cheese, stir frequently to prevent scorching and until the cream cheese is melted. Add the crab boil. Next you season the soup with salt and pepper or your choice of cajun seasoning.
5Add the seafood to the soup and cook on low-medium heat until seafood is cooked through.
6Serve with french bread or crackers.

About this Recipe

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy