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.

READER'S COMMENT:

"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...

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9 Reviews for Seafood Chowder Casserole

05/12/2013

cookiesbypeewee

Recommends this recipe

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...

Comments

06/19/2012

Anonymous

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!

Comments

09/06/2011

liscat

Recommends this recipe

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.

Comments

11/20/2010

Anonymous

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.

Comments

10/20/2010

Anonymous

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!

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