Reviewed: Sep. 19, 2008

I changed this recipe up a bit since I used what I had on hand. I didn't use any of the fat-free items and just used regular ol' block of cream cheese and 2% milk. I had a bag of frozen seafood mix that happened to be calamari, shrimp, etc.... So, I used that on top of the canned clams (which I used 2 of) and some extra shrimp that I had. I precooked the potatoes (I used red) and it was probably close to 2 cups. I also added more pepper and OLD BAY seasoning. I think without the flavoring it would be pretty bland. I took the advice of adding the corn later, too.

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DENI551

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2008

Very good! I made changes based on what I had onhand. I used scallops, tilapia, sole, shrimp (precooked), white onions instead of green, one can of cream of mushroom, one cream of asparagus, added bacon and Old Bay. Took forever for potatoes to cook at a temp low enough to not scorch the soup, so I would precook them next time. Next time I'll use crab instead of the scallops, but I'll keep the fish I added because I love fish in chower. Great base recipe to adapt to your taste!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

Good, but not great. I added wine, used salmon, haddock scallops, mussels (cooked them separately). Didnt add the pepper based on what I read, but the cream sauce was a bit bland. Needs some work.

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Jen

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Reviewed: Jul. 14, 2008

Great chowder. . . Cook the veggies in oil first and in a seperate small pot, combine the milk and cheese and pour it over the veggies when both are done. HOLD OFF ON THE CORN till you put the seafood in!!! Corn is already cooked and has the tendency to settle super fast and SCORCH. Trust me, its better safe than sorry to just do this and save your chowder. . . And just to save you some time as far as shopping for all the seafood. Look at around at all your local stores in the butcher department. Some have a premade seafood combo and some nice gents even make one up for you. Its a lil less costly and beats having to get 5-6 different packages of seafood at a time. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Reviewed: Jun. 21, 2008

Can someone clarify....to make this recipe do you precook the shrimp and then shell and devein & then add to to the pot....same with the crab? Thanks...I'm anxious to try this. I had to just choose a rating although I've not made it yet!

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Linda

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Reviewed: Feb. 17, 2008

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.

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Riverscry

Cooking Level: Intermediate

Home Town: Norway, Maine, USA

Living In: Lewiston, Maine, USA

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Reviewed: Jan. 6, 2008

This chowder was easy to make and turned out great. I used whole milk instead of fatfree and cream of shrimp instead of cream of mushroom. Turned out fantastic.

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SRM1010

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Reviewed: Dec. 14, 2007

This was excellent chowder ! It rivals a chowder that I used to get at a local restaurant in Connecticut. The only thing I would change next time would be to leave the pepper and cayenne out. I am originally from the Southwest and love spicy food but this was a bit much in the chowder with all of the good seafood. We also added more crab meat in place of the calimari. All in all, we will surely make this again soon. Kudos to KerryLynn1 !

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Perrydyze

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Tolland, Connecticut, USA

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Reviewed: Dec. 4, 2007

Great chowder, very thick and hearty. This recipes makes quite a lot, I had to serve it to my co-workers to finish up the left overs. But, they didn't seem to mind! I used frozen corn, and added clam juice, white wine, and mushrooms. When I make it again, I will try to substitute the cream of mushroom for a cream of shrimp, just to add more of a seafood flavor. I will add Old Bay Seasoning, too.

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kachell99

Cooking Level: Beginning

Home Town: Jasper, New York, USA

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Reviewed: Nov. 21, 2007

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.

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danigurrl

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

This tastes rich, I feel guilty eating it. I subed green onions for sauted yellow and canned corn for frozen. I added white wine and more milk than called for and I only used shrimp. This is easy and good!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Mar. 27, 2007

I added mushrooms and doubled the potatoes. Had to add more milk and soup to compensate. I couldn't find calamari, so I added oysters and crawfish instead.

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LWT

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 18, 2007

I made this for BUNCO night. It was a hit with the ladies. I made a change though. I used 4lbs of shrimp and omitted all the other seafood. It made the chowder more economical because shrimp was on sale ;-).

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DEAHA

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 11, 2007

GREAT recipe. I left out the calamari just because there is A LOT of seafood called for. Awesome! Any seafood lover will love this.

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missmandy

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Reviewed: Jan. 11, 2007

This was wonderful!! It made a lot and I'll probably cut the recipe down a little. Also used more milk (fat free half/half)then the recipe called for.

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Joan W

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Reviewed: Dec. 13, 2006

I like to cook healthy and this recipe was excellent. It was rich, creamy, full of flavor -- while being low in fat, and full of nutrition! I didn't change much from the original recipe. My boyfriend loved this too. Good work.

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Linda Z

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Reviewed: Nov. 4, 2006

Awesome-- but I would lower the cayenne pepper down to 1/8 tsp-- I found it to be alittle to spicy for me.

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barb

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Reviewed: Sep. 30, 2006

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.

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Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Jul. 24, 2006

Delicious! I used frozen corn, clams, canned crab, and fresh shrimp. I also substituted fat free half-and-half for the milk, which made the soup decadently rich, but still low in fat! I will certainly make this again.

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