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.
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.
11 Reviews for Seafood Chowder Casserole
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!
Absolutely delicious. We made a pan for a shared meal, and remade it with an extra cup of clam juice and subbed in cream for milk. This is definitely going to be a make again...and again!
This was yummy! I added panko crumbs to the breadcrumbs for more crunch and used onions instead of leeks and it turned out delicious. I also didn't have seafood stock, so I used chicken stock and it was fine.