Ingredients Serves 8
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| 1 1⁄2 cup non-fat milk |
| 8 oz container fat-free cream cheese |
| 2 clove garlic, minced |
| 26 oz can fat free condensed cream of mushroom soup |
| 1 cup green onion, chopped |
| 1 cup carrot, sliced |
| 15 1⁄4 oz can whole kernel corn, undrained |
| 1 1⁄2 cup potato, chopped |
| 1 tsp dried parsley |
| 1⁄2 tsp black pepper, ground |
| 1⁄2 tsp ground cayenne pepper |
| 1⁄2 lb shrimp |
| 1⁄2 lb bay scallop |
| 1⁄2 lb crabmeat |
| 1⁄2 lb calamari , tubes |
| 6 1⁄2 oz can chopped clam |
Directions
- Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
- Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
