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Seafood Chowder

 Seafood Chowder
"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."
8 ServingsPrep: 15 min. Cook: 4-1/4 hours


  • 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


  • 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 cook 15-20 minutes or until
  • heated through. Garnish each serving with bacon. Yield: 8 servings
  • (2 quarts).
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.

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Seafood Chowder (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.