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    Seafood Chowder Casserole


    21 count 1 pound raw shrimp, raw
    12 oz Cod
    8 oz Pasteurized crabmeat
    2 cups Seafood stock or clam


    1 cup Celery
    2 cups Leeks
    2 White potatoes (about 1 3/4 pounds), large


    1 tbsp Dijon mustard

    Baking & Spices

    1/4 cup All-purpose flour
    2 tsp Old bay seasoning
    1/2 tsp Pepper, freshly ground

    Oils & Vinegars

    1 1/3 tbsp Canola oil

    Bread & Baked Goods

    1/2 cup Breadcrumbs, coarse whole-wheat


    2 cups Gruyere cheese
    1 cup Low-fat milk


    2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
    • Ellen Sadove Renck

      Seafood Chowder Casserole Recipe. Eating Well Magazine

    • Sondra Sweeney

      Seafood Chowder Casserole- New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese & 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 & mahi-mahi would also work well. Per serving: 377 calories; 12 g fat (6 g sat , 4 g mono); 162 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 35 g protein; 3 g fiber; 571 mg sodium; 683 mg potassium.

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