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jobustitch

Grandma's Seafood Chowder

By

Taste of Home. This is amazing!!!!

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Rate this recipe 4/5 (1 Votes)

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

Details

Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

•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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