Seafood Chowder

Seafood Chowder

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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
  • 1
    red bell pepper

How to Make Seafood Chowder


  1. If you purchased frozen seafood you need to thaw it according to package directions before starting.
  2. melt butter in a large stock pot, add green onions, garlic and red bell pepper. Saute until just tender.
  3. add the cans of soup, milk, and corn
  4. after 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.
  5. Add the seafood to the soup and cook on low-medium heat until seafood is cooked through.
  6. Serve with french bread or crackers.

Printable Recipe Card

About Seafood Chowder

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

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