Ingredients
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 2 cups sliced leeks, rinsed (about 2 small)
- 1 cup sliced celery
- 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
- 2 cups seafood stock or clam juice (see Note)
- 2 teaspoons Old Bay seasoning, divided
- 1/2 teaspoon freshly ground pepper
- 1 cup low-fat milk
- 1/4 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tip)
- 12 ounces diced Pacific cod or other firm white fish (see Note)
- 8 ounces pasteurized crabmeat, preferably jumbo, drained
- 2 cups shredded Gruyère cheese, divided
- 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
- 1/2 cup coarse whole-wheat breadcrumbs (see Note)
Description
Seafood Chowder Casserole - The Huffington Post
Kitchen Daily
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