Seafood Corn Chowder

READY IN: 25mins
Recipe by Brooke the Cook in WI

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.

Top Review by Deb G

Delicious, easy, hearty, and pretty quick! I used canned crab and shrimp (drained both). I plan to keep these ingredients around as a backup or emergency meal when other plans don't work out. The 1/8 tsp. of cayenne and 1/4 tsp black pepper was perfect for me, but hubs added a little more black pepper. Thanks for posting.

Ingredients Nutrition

Directions

  1. Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
  2. Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
  3. Add creamed corn, canned corn, milk and freshly ground pepper.
  4. Over medium-high heat, heat until hot, not boiling.
  5. Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.

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