GRANDMA'S SEAFOOD CHOWDER RECIPE

Grandma's Seafood Chowder Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

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 sautÃ©ed 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).
Originally published as Grandma's Seafood Chowder in Taste of Home
December 2014, p78
Nutritional Facts
1/4 cups equals 390 calories, 23 g fat (14 g saturated fat), 176 mg cholesterol, 596 mg sodium, 14 g carbohydrate, 2 g fiber, 28 g protein.
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