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!!
Seafood Chowder Casserole
From EatingWell: 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.
13 Reviews for Seafood Chowder Casserole
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.
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.
OMG! YUM! I used cod, scallops and crab. Used tarragon instead of dill. Had plenty of breadcrumb topping. Turned out to be quite a bit more expensive than the printed cost per serving, however. Will definitely make this casserole again!