n.e-style seafood chowda casserole
You say chowder, here in Massachusettes, we say chowdah! Either way this is very yummy and filling. I usually serve this w/a simple salad and some crusty french bread. Great on a very cool night.
No Image
prep time
20 Min
cook time
55 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon plus 1 tsp olive oil
- 2 - leeks, sliced
- 2 large potatoes, cut into 3/4" pieces
- 1 cup sliced celery
- 2 cups seafood broth, but can use clam juice
- 2 teaspoons old bay seasoning, divided
- 1/2 teaspoon white pepper
- 1 cup milk, i used 1%
- 1/4 cup flour
- 1 tablespoon dijon mustard
- 1 pound medium shrimp, peeled, deveined, chopped
- 12 ounces cod, diced
- 8 ounces crabmeat drained, flaked
- 2 cups shredded gruyere or swiss cheese.
- 2 teaspoons dried dill
- 1/2 cup whole wheat bread crumbs, like 4c brand
How To Make n.e-style seafood chowda casserole
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Step 1Heat oven to 400. Spray a 9" x 13" casserole dish w/ cooking spray. Heat 1 tbsp oil in lg pot over med-high heat. Add leeks and celery, cook until soft. Stir in potatoes, broth, 1 tsp old bay seasoning and pepper. Cover, simmer on high. Reduce to med-low heat. Simmer until potatoes are tender, about 10-15 mins.
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Step 2In measuring cup, whisk together milk, flour and mustard until smooth. Stir into potato mix. Increase heat to med-high. Simmer, stirring for 5 mins. Stir in shrimp and cod. Simmer, stirring occasioanlly until seafood is cooked through.
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Step 3Remove from heat. Stir in crab, 1-12/ cups cheese and 1/2 the dill. Transfer to casserole dish. Mix bread crumbs w/ 1 tsp dill and remaining old bay seasoning. Stir in remaining cheese and any dill. Sprinkle over casserole. Bake 30 mins, or until bubbly.
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