Seafood Chowder Casserole
New England seafood chowder inspired the flavors here, but we've enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood--scallops, clams and mahi-mahi would also work well.
Ingredients
- 1 tablespoon plus 1 teaspoon neutral oil, such as canola or avocado, 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 gruyere cheese, divided
- 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
- 1/2 cup coarse whole-wheat breadcrumbs (see tips)