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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 Gruyre cheese, divided
• 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
• 1/2 cup coarse whole-wheat breadcrumbs (see Note)

Description

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,

Eating Well