Seafood Chowder Casserole
"New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood—scallops, clams and mahi-mahi would also work well...."
INGREDIENTS
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1 tablespoon plus 1 teaspoon canola oil, divided
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2 cups sliced leeks, rinsed (about 2 small)
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1 cup sliced celery
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2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
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2 cups seafood stock or clam juice (see Tips)
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2 teaspoons Old Bay seasoning, divided
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1/2 teaspoon freshly ground pepper
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1 cup low-fat milk
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1/4 cup all-purpose flour
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1 tablespoon Dijon mustard
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1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
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12 ounces diced cod (see Tips) or other firm white fish
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8 ounces pasteurized crabmeat, preferably jumbo, drained
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2 cups shredded Gruyère cheese, divided
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2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
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1/2 cup coarse whole-wheat breadcrumbs (see Tips)
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