Seafood Chowder
Total Time: 40 Minutes
Prep: 15 Minutes
Cook: 25 Minutes
Yield: 10 Servings
Ingredients:
-
- 3 Tbsp plus 1/4 cup butter, divided
- 1 lb sliced fresh mushrooms
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/8 tsp pepper
- 4 cups half-and-half cream
- 1 1/2 cups 2% milk
- 1 lb haddock fillets, skin removed, cut into 1 inch pieces
- 1 lb uncooked medium shrimp, peeled and deveined
- 2 cups frozen peas (about 10 oz)
- 3/4 cup shredded cheddar cheese
- 1 cup lump crabmeat (about 5 oz), drained
- 1 jar (4 oz) diced pimientos, drained
- 1 tsp paprika
Directions:
- In a 6 quart stockpot, heat 3 Tbsp butter over medium-high heat. Add mushrooms; cook and stir 8-10 minutes until tender. Remove from pot.
- In same pot, heat remaining butter over medium heat. Stir in flour, salt, and pepper until smooth; gradually whisk in half-and-half cream and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
- Stir in haddock, shrimp, peas, and sautéed mushrooms; cook 5-7 minutes or until fish just beings to flake easily with a fork and shrimp turn pink. Add cheese, crabmeat, and pimientos; stir gently until cheese is melted. Sprinkle servings with paprika.