Grandma's Seafood Chowder Recipe

By carol gorman

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

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).