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.
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.
12 Reviews for Seafood Chowder Casserole
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!
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!
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...
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!!