Breadcrumbs

grandmas 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:

    1. 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.
    2. 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.
    3. 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.

 

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