Low-Fat Seafood Chowder Recipe

June 7, 2012

The weather calls for bowls of hot, steaming chowder, packed with juicy seafood – but can you have a creamy chowder without all the fat? Yes, you can! Serve with crusty bread and glass of white wine.


1 1/2 cups low-fat milk

1 container low-fat cream cheese

2 cloves garlic, minced

1 cup chopped onions

1 cup sliced carrots

1 can corn kernels, drained

1 1/2 cups diced potatoes

1 teaspoon parsley

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

125g prawns, peeled

125g scallops

125g crabmeat

500g mussels, steamed for 2 minutes in a little white wine, then picked from the shell


1. Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in onions, carrots, corn, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper.

2. Simmer 25 minutes, until the potatoes are soft but not falling apart. Do not boil.

3. Add the seafood for the last 5 minutes of cooking. Serve hot, with crusty bread and a glass of white wine.

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