Seafood Chowder Casserole

Seafood Chowder Casserole

14 Reviews
From: EatingWell Magazine, September/October 2010

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 8 servings

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  • 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 1¾ pounds), peeled and cut into ¾-inch pieces
  • 2 cups seafood stock or clam juice (see Tips)
  • 2 teaspoons Old Bay seasoning, divided
  • ½ teaspoon freshly ground pepper
  • 1 cup low-fat milk
  • ¼ cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
  • 12 ounces diced cod (see Tips) or other firm white fish
  • 8 ounces pasteurized crabmeat, preferably jumbo, drained
  • 2 cups shredded Gruyère cheese, divided
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
  • ½ cup coarse whole-wheat breadcrumbs (see Tips)


  • Active

  • Ready In

  1. Preheat oven to 400°F. 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, 1½ 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 ½ 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.
  • Make Ahead Tip: Bake the casserole, let cool for 1 hour, cover and refrigerate for up to 1 day; let stand at room temperature for 30 minutes, then reheat at 400°F for 40 minutes.
  • Tips: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.
  • Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at
  • We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ⅓ cup dry breadcrumbs.
  • To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the dark tract with the knife tip.

Nutrition information

  • Per serving: 380 calories; 13 g fat(6 g sat); 3 g fiber; 32 g carbohydrates; 35 g protein; 56 mcg folate; 172 mg cholesterol; 4 g sugars; 0 g added sugars; 889 IU vitamin A; 10 mg vitamin C; 411 mg calcium; 3 mg iron; 1,067 mg sodium; 612 mg potassium
  • Nutrition Bonus: Calcium (41% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 4 lean meat, ½ fat

Reviews 14

January 20, 2017
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By: Cheryl McDaniel-Thomas
Terrific recipe! I've made this many times. I substitute shredded Swiss for gruyere, as I haven't found shredded gruyere locally. I also halve the dill. I love dill, but the full measure seemed to overpower the other flavors. Quick to put together, quick to bake, and great to make the day before.
December 23, 2015
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By: EatingWell User
New Favorite! Absolutely fabulous! I used fresh native cod, frozen Argentine red shrimp, langostinos (look like tiny lobster tails), and my own frozen clam juice that I save whenever I cook clams or mussels. I was worried that the cheese and Old Bay might overpower the flavor, but the cheese just added a nice creaminess and the Old Bay was fine. My preference for fish in this casserole (or a seafood chowder) would be the most mild types, such as cod, haddock, monk (would require cutting into small pieces as it is not a flaky fish), hake, whiting, flounder, etc. fish, and don't think I would like this with other more flavorful types such as mahi and striped bass (and certainly nothing oily like salmon, etc.). Sea scallops would also be great in this. I may thin it and serve as a seafood chowder next time just for variety.
October 24, 2015
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By: EatingWell User
Delicious and comforting We loved it even though my husband is not a big fan of casseroles - he raved about it. Used cod, canned lump crabmeat and about a dozen shrimp I had leftover. Didn't use bottled clam juice as I dont care for it - used canned fish stock. Loved the crunchy topping. This is definitely going to be made again.
February 16, 2014
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By: EatingWell User
Delicious This was a quick and easy dinner. I cook all of my meals for the week on Sunday to avoid overly busy weeknights. This dish kept well and was super satisfying. I substituted tilapia for the fish and only used shrimp. Used one bottle of clam juice and the rest chicken stock and substituted Swiss cheese. Served with roasted asparagus, it was a hit! Will make this again, especially because it was so easy! Pros: Easy Cons: none
November 09, 2013
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By: junkett6514
Delicious! My husband loved it and raved about it. I did not deviate from the recipe except for the old bay; I din't have any so I substituted some creole seasoning and it turned out great. Will definitely make it again! Pros: absolutely delicious.
May 12, 2013
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By: cookiesbypeewee
Perfect This dish was awesome. I followed the recipe and included my own modifications to suit my taste. I am not a fan of dill or celery so I added mushrooms and tarragon. Lastly, I seasoned to my taste and it was absolutely perfect :). Thanks so much for sharing this recipe because it will definitely be a favorite of mine. Oh and for the leftovers, since it makes 8 servings, I simply packed the rest up in individual containers and put in the freezer for quick grab and go lunches...
June 19, 2012
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By: EatingWell User
Best flavored Chowder ever!!! I make a double batch of this, eat the first batch as a soup (skipping the casserole steps) and then use leftovers as the casserole or freeze for later. Amazing both ways. This is the best flavor profile for chowder I have ever had!! Pros: Amazing Flavor! Cons: Quite a few steps, but definately worth it!
September 06, 2011
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By: morewithlessmom
Very tasty, but heavy on the dill This was very tasty, but I made some substitutions. I used butter to cook the leeks. I used dashi stock powder for the seafood stock. I substituted swiss cheese. Next time I would use half as much dill, that was a little much for me. Cons: takes a long time
November 20, 2010
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By: EatingWell User
I made this recipe and LOVED it. I did not find it more expensive than the listed price, but did juggle the budget just a little- a bit more fish, 2 oz less lump crabmeat, some clams instead, a bit less shrimp. But the proportions were not that far off. And I had leftover bread for breadcrumbs. I enjoyed the process of preparing it as well, and my husband loved the end results as well. After trying this recipe I want to subscribe to the magazine.
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