Corn-And-Potato Seafood Chowder Recipe

Name: Corn-And-Potato Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled, diced Yukon gold potatoes (about 2 lb.); 2 tablespoons butter; 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery; 1 cup chopped yellow onion; 1 pound fresh crabmeat, drained; 2 (6 1/2-oz.) cans minced clams, undrained; 1 (12-oz.) can evaporated milk; 1 (11-oz.) can yellow-and-white whole kernel corn, drained; 1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic; 1/2 cup thinly sliced green onions; 1 tablespoon chopped fresh parsley; 1 to 2 tsp. hot sauce; Salt and pepper to taste; Garnish: thinly sliced green onions

Servings: persons

2 cups peeled, diced Yukon gold potatoes (about 2 lb.)
2 tablespoons butter
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
1 cup chopped yellow onion
1 pound fresh crabmeat, drained
2 (6 1/2-oz.) cans minced clams, undrained
1 (12-oz.) can evaporated milk
1 (11-oz.) can yellow-and-white whole kernel corn, drained
1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic
1/2 cup thinly sliced green onions
1 tablespoon chopped fresh parsley
1 to 2 tsp. hot sauce
Salt and pepper to taste
Garnish: thinly sliced green onions

1
Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.
2
Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; saute onion mixture 6 to 8 minutes or until tender.
3
Add crabmeat, clams, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.
4
Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups peeled, diced Yukon gold potatoes (about 2 lb.), 2 tablespoons butter, 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, 1 cup chopped yellow onion, and more.

Yes, Corn-And-Potato Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-And-Potato Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions