Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Healthy Fish & Seafood Main Dish Recipes Healthy Fish & Seafood Casserole Recipes Seafood Chowder Casserole 4.9 (10) 10 Reviews 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. By Jessie Price Jessie Price Instagram Jessie Price was editor-in-chief of EatingWell magazine from 2013 until its last issue in April 2022. She began working with EatingWell in 2003 as a freelance recipe tester and soon after joined the team full time. She worked on 13 EatingWell cookbooks and authored the James Beard Award-winning The Simple Art of EatingWell. One of her favorite aspects of the job: tasting recipes in the EatingWell Test Kitchen. (She tasted more than 3,500 over the years!) Jessie also represented EatingWell across national and local media, appearing on NBC's Today show, TV Land's Best Night In and video news network Cheddar. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 1 hr 10 mins Additional Time: 35 mins Total Time: 1 hr 45 mins Servings: 8 Yield: 8 servings Nutrition Profile: Bone Health Healthy Aging Healthy Pregnancy High Calcium High-Protein Low Added Sugars Low-Calorie Jump to Nutrition Facts Ingredients 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 1 3/4 pounds), peeled and cut into 3/4-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 1/2 cup coarse whole-wheat breadcrumbs (see Tips) Directions Preheat oven to 400 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. 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. 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, 1 1/2 cups Gruyere and half the dill. 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 1/2 cup Gruyere and the remaining dill. Sprinkle the breadcrumb mixture over the casserole. Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving. Tips 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 seafoodwatch.org. 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 1/3 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. Rate it Print Nutrition Facts (per serving) 380 Calories 13g Fat 32g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 380 % Daily Value * Total Carbohydrate 32g 11% Dietary Fiber 3g 10% Total Sugars 4g Protein 35g 69% Total Fat 13g 16% Saturated Fat 6g 29% Cholesterol 172mg 57% Vitamin A 890IU 18% Vitamin C 10mg 11% Folate 56mcg 14% Sodium 1067mg 46% Calcium 411mg 32% Iron 3mg 16% Magnesium 64mg 15% Potassium 612mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved