N.e-style Seafood Chowda Casserole Recipe

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N.E-style seafood chowda casserole

sherry monfils


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.

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20 Min
55 Min
Stove Top


1 Tbsp
plus 1 tsp olive oil
leeks, sliced
2 large
potatoes, cut into 3/4" pieces
1 c
sliced celery
2 c
seafood broth, but can use clam juice
2 tsp
old bay seasoning, divided
1/2 tsp
white pepper
1 c
milk, i used 1%
1/4 c
1 Tbsp
dijon mustard
1 lb
medium shrimp, peeled, deveined, chopped
12 oz
cod, diced
8 oz
crabmeat drained, flaked
2 c
shredded gruyere or swiss cheese.
2 tsp
dried dill
1/2 c
whole wheat bread crumbs, like 4c brand


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.
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.
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.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy