A chowder must include potatoes, a cream or milk base, and either seafood or vegetables to be considered a chowder. While variations exist, these three core elements define the soup as a chowder.
Seafood Chowder
1 (8 ounce) container cream cheese
1 ½ cups whole milk
2 cloves garlic, minced
1 (23 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, or 1 1/2 cups fresh corn
1 ½ cups chopped potatoes
1 cup chopped green onions
1 cup sliced carrots
1 teaspoon dried parsley or 1 Tbsp. fresh parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp, peeled & deveined
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can or fresh chopped clams
Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes. Mix in condensed soup, corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper. Cook for 25 minutes at a simmer; do not boil.
Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.
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