Jamaican Seafood Chowder


  • 1 (4 ounce) can shrimp (drained)
  • 1 (6 ounce) can crab meat (drained)
  • 1 (6.5 ounce) can minced clams (drained)
  • 1 (5 ounce) package rice mix, red beans and rice flavor
  • 2 cups sour cream
  • 1½ cups milk
  • 2 cups grated pepper jack cheese (may use regular Monterey Jack for milder version)
  • 1 tablespoon Caribbean Jerk seasoning
  • 1 (15 ounce) can corn (drained)
  • 1 (5 ounce) can diced mild green chilies
  • 1 tablespoon lime juice
  • 1 tablespoon Italian parsley (chopped)


In a large saucepan, cook rice according to package directions.

Meanwhile, in large bowl, whisk together milk and sour cream until well blended.

Gently fold in shrimp, crab meat, minced clams, pepper jack cheese and jerk seasoning until all ingredients are well incorporated.

During the last 5 minutes of cooking the rice, gently fold in seafood mixture.

Heat until cheese melts, but do not boil.

Stir in corn, chilies and lime juice.

Serve immediately and garnish with chopped parsley.

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