N.E-style seafood chowda casserole

N.e-style Seafood Chowda Casserole

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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
  • 2
    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

How to Make N.E-style seafood chowda casserole


  1. Heat 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.
  2. In 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.
  3. Remove 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.

Printable Recipe Card

About N.E-style seafood chowda casserole

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

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