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Seafood Chowder Recipe

"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."

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Seafood Chowder Recipe

Prep: 15 min. Cook: 4 hours 20 min.

Yield: 8 Servings

15 260 275

Ingredients

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
4 medium carrots, finely chopped
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 large onion, finely chopped
2 celery ribs, finely chopped
1 can (6-1/2 ounces) chopped clams, drained
1 can (6 ounces) medium shrimp, drained
4 ounces imitation crabmeat, flaked
5 bacon strips, cooked and crumbled

Directions

In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours. Stir in clams, shrimp and crab; cover and heat through, about 20 minutes. Garnish each serving with bacon. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 224 calories, 8 g fat (4 g saturated fat), 68 mg cholesterol, 1,106 mg sodium, 26 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Seafood Chowder in Quick Cooking December 2000, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Seafood Chowder

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Reviewed on Dec. 12, 2011 by Mrs_T

I should have read Stacy's comment first. I should add to my review a couple more thoughts: 1) I started the crockpot on High for several hours, then, when we arrived at church, I turned it to Low and cooked for about 3 hours. The vegetables were done just fine. 2) I was also concerned that the chowder might not have much flavor, and was prepared to add salt and pepper at least before serving, but we found it to be very flavorful.

Reviewed on Dec. 12, 2011 by Mrs_T

We really liked this seafood chowder. I left out the imitation crab and, instead of canned shrimp, I used a 6-ounce bag of frozen salad shrimp. I just went ahead and added the clams and shrimp at the beginning with all of the other ingredients, and it worked out fine. Also, we simply sliced the carrots and diced the potatoes about 1/2" to 3/4" inch square. I took this to a potluck and it went over well. It was just thick enough without being too thick.