n.e-style seafood chowda casserole
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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.
yield
8 serving(s)
prep time
20 Min
cook time
55 Min
method
Stove Top
Ingredients For n.e-style seafood chowda casserole
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1 Tbspplus 1 tsp olive oil
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2leeks, sliced
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2 lgpotatoes, cut into 3/4" pieces
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1 csliced celery
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2 cseafood broth, but can use clam juice
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2 tspold bay seasoning, divided
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1/2 tspwhite pepper
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1 cmilk, i used 1%
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1/4 cflour
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1 Tbspdijon mustard
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1 lbmedium shrimp, peeled, deveined, chopped
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12 ozcod, diced
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8 ozcrabmeat drained, flaked
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2 cshredded gruyere or swiss cheese.
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2 tspdried dill
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1/2 cwhole wheat bread crumbs, like 4c brand
How To Make n.e-style seafood chowda casserole
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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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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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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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