Seafood Chowder Casserole Recipe

Name: Seafood Chowder Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 tablespoon canola oil, divided; 1 teaspoon canola oil, divided; 2 cups sliced leeks, rinsed (about 2 small); 1 cup sliced celery; 2 large white potatoes, peeled and cut into 3/4-inch pieces (about 1 3/4 pounds); 2 cups seafood stock or 2 cups clam juice; 2 teaspoons Old Bay Seasoning, divided; 1/2 teaspoon fresh ground pepper; 1 cup low-fat milk; 1/4 cup all-purpose flour; 1 tablespoon Dijon mustard; 1 lb raw shrimp, peeled, deveined and chopped (21-25 count); 12 ounces diced pacific cod or 12 ounces other firm white fish; 8 ounces pasteurized crabmeat, preferably jumbo, drained; 2 cups shredded gruyere cheese, divided; 2 tablespoons chopped fresh dill or 2 teaspoons dried dill, divided; 1/2 cup coarse whole wheat breadcrumbs

Servings: persons

1 tablespoon canola oil, divided
1 teaspoon canola oil, divided
2 cups sliced leeks, rinsed (about 2 small)
1 cup sliced celery
2 large white potatoes, peeled and cut into 3/4-inch pieces (about 1 3/4 pounds)
2 cups seafood stock or 2 cups clam juice
2 teaspoons Old Bay Seasoning, divided
1/2 teaspoon fresh ground pepper
1 cup low-fat milk
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
1 lb raw shrimp, peeled, deveined and chopped (21-25 count)
12 ounces diced pacific cod or 12 ounces other firm white fish
8 ounces pasteurized crabmeat, preferably jumbo, drained
2 cups shredded gruyere cheese, divided
2 tablespoons chopped fresh dill or 2 teaspoons dried dill, divided
1/2 cup coarse whole wheat breadcrumbs

1
1.Preheat oven to 400u00b0F Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
2
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, stock (or clam juice), 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
3
Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyere and half the dill.
4
Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyere and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
5
Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon canola oil, divided, 1 teaspoon canola oil, divided, 2 cups sliced leeks, rinsed (about 2 small), 1 cup sliced celery, and more.

Yes, Seafood Chowder Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Chowder Casserole

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