Seafood Chowder Casserole

Ingredients

• 1 tablespoon plus 1 teaspoon canola oil, divided
• 2 cups sliced leeks, rinsed (about 2 small)
• 1 cup sliced celery
• 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
• 2 cups seafood stock or clam juice (see Tips)
• 2 teaspoons Old Bay seasoning, divided
• ½ teaspoon freshly ground pepper
• 1 cup low-fat milk
• ¼ cup all-purpose flour
• 1 tablespoon Dijon mustard
• 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
• 12 ounces diced cod (see Tips) or other firm white fish
• 8 ounces pasteurized crabmeat, preferably jumbo, drained
• 2 cups shredded Gruyère cheese, divided
• 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
• 1/2 cup coarse whole-wheat breadcrumbs (see Tips)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag