Grandma's Seafood Chowder

Taste of Home. This is amazing!!!!
Grandma's Seafood Chowder
Adapted from tasteofhome.com
Grandma's Seafood Chowder

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 3

    tablespoons plus 1/4 cup butter, divided

  • 1

    pound sliced fresh mushrooms

  • 1/3

    cup all-purpose flour

  • 1

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 4

    cups half-and-half cream

  • 1-1/2

    cups 2% milk

  • 1

    pound haddock fillets, skin removed, cut into 1-inch pieces

  • 1

    pound uncooked medium shrimp, peeled and deveined

  • 2

    cups frozen peas (about 10 ounces)

  • 3/4

    cup shredded cheddar cheese

  • 1

    cup lump crabmeat (about 5 ounces), drained

  • 1

    jar (4 ounces) diced pimientos, drained

  • 1

    teaspoon paprika

Directions

•In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir 8-10 minutes or 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 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 begins to flake easily with a fork and shrimp turn pink. Add cheese, crab and pimientos; stir gently until cheese is melted. Sprinkle servings with paprika. Yield: 10 servings (3-1/4 quarts).

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