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Seafood Chowder Casserole

See full recipe on: EatingWell



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
1/2 teaspoon freshly ground pepper
1 cup low-fat milk
1/4 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 gruyere cheese, divided
2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
1/2 cup coarse whole-wheat breadcrumbs (see tips)

Nutrition 8 servings

Per Serving % Daily Value
Calories 434
Fat 15g 23%
Carbs 31g 10%
Protein 43g 86%
Fiber 3g 14%
Cholesterol 200mg 66%
Sodium 545mg 22%
     
Fat
Carbs
Protein

Preparation






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