Simple Seafood Chowder

The crisp evening temperatures are making me crave all the cozy soups & stews! How about you? 

Here’s one of my family’s favorites, that only requires your can opening skills!  How’s that for easy?

In this recipe, canned soup is elevated to a new level of deliciousness with the addition of corn, shrimp, scallops & crab, and the copycat spice mix!  It’s my parents’ favorite! Serve with a little @jiffycornbread, and I am in heaven!  

This Seafood Chowder recipe originated from a Birmingham, Alabama herb mix called Anne-Katrin’s Herb Mix.  Sadly, we cannot find the mix anymore, but we have attempted to replicate it, and we still use her tried and true chowder recipe!   Thanks Anne-Katrin, wherever you are!  

Try it out, and let me know what you think!

Simple Seafood Chowder

Recipe by Kathy DickenCourse: Seafood, Soup/StewDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Canned soup mixes are elevated to a new level of deliciousness with the addition of corn, shrimp, scallops & crab, and the copycat spice mix!  It’s my parents’ favorite! Serve with a little cornbread, and I am in heaven!  

Ingredients

• 1 1/2 lb. of your favorite seafood (we use shrimp, scallops & imitation crab meat)

• 2 cups frozen (partially thawed) shredded hash browns

• 1 can cream of potato soup

• 1 can cream of celery soup

• 1 can cream of mushroom soup

• 1 can cream of shrimp soup

• 1 can (14 oz.) niblet corn

• 1 (32 oz.) canned coconut milk (or half and half)

• Chowder Seasoning

• 1 tbsp dried basil

• 1 tbsp dried oregano

• 1 tbsp celery salt

• 2 tbsp paprika

• 1/2 tsp pepper

• 1/4 tsp salt

Directions

• In a small bowl, mix all the seasoning ingredients together.
• Next, add all canned ingredients, hash browns & seasoning together to a large stock pot or dutch oven. Stir to combine. Let simmer on Medium-Low heat for 10 minutes, stirring occasionally.
• Meanwhile, prepare seafood – remove shells & tails from shrimp, cut scallops in half if needed, and chop crab meat into bite size pieces.
• Add seafood to mixture, then bring to a simmer, over Medium heat for 20 minutes, and serve hot.

Notes

• We love to serve this steaming hot over a cornbread muffin!
• Frozen thawed seafood works perfectly in this recipe. It’s much cheaper, and ready to use when you are!
• Sauté a few extra scallops or shrimp to add as a garnish to make it fancy!