Recipe by MyVintageMommy
"A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline."
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1 1/2 cups
fat free milk
1 (8 ounce) container
fat free cream cheese
1 (26 ounce) can
fat free condensed cream of mushroom soup
chopped green onions
1 (15.25 ounce) can
whole kernel corn, undrained
1 1/2 cups
ground black pepper
ground cayenne pepper
1 (6.5 ounce) can
This is without a doubt, the best chowder I have ever made.
While I didn`t use Calamari, or Clams, I chose to use extra shrimp, crab and scallops.
Five of my friends have asked for this recipe, and I have no hesitation in recommending it to all
This was a pretty basic recipe but def. not 'full of flavour'. I added lots of other ingredients to the chowder in order for it to have SOME flavour. I added leeks, chicken stock, celery and even parmesan chesse. Made it better, but the recipe itself was wayy to bland for my taste..
Amazing! This is by far the best chowder I have ever had, and my family is from Maine! I tweaked it a bit, adding clam juice and omitting corn. This recipe is a hit in my family!
This was almost too easy to make! It tasted very good - especially considering the little effort required. I might try some tweaking next time for a more seafood-y flavor, maybe substitute clam juice for the water from the can of corn. Thank you - my mom & mother in law both asked for the recipe!
Excellent seafood chowder. Tried many different combinations (including replacing calamari with lobster meat). The most popular by far: no carrots, 1.5 pounds bay scallops, 1 pound shrimp ... no other saefood. Popular with everyone, requested often by friends and family.
Very good! I also substituted canned corn for frozen. I used canned clams and poured the juice into the chowder. For seafood, I used fresh sea scallops, fresh haddock, fresh salmon, fresh calamari, frozen pre-cooked shrimp, and canned baby clams. Excellent Recipe. We'll definitely make this again.
Excellent flavor for such an easy recipe! Used low fat ingredients in place of non-fat, frozen corn instead of canned, and clam juice for corn water. Heating mushroom soup and cream cheese together first and wisking is a better way to blend. I didn't watch soup carefully enough and it boiled causing the soup to brown on the bottom. This worked to my advantage because the brown flecks disguised the mushrooms which my husband ordinarily won't eat - ha, ha! He asked me to cut the pepper in half next time.
WOW this was great! I used seafood stock instead of the corn juice! and used a can of oyster soup and 1 can of cream of mushroom! and used a bread bowl to serve it in!! YUM YUM
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 46
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