- 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
- 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).
Reviews for Grandma's Seafood Chowder
"I am a friend of Melissa's and have tried many of her recipes, which always result in lots of compliments! I am not a seafood fan myself but my family is. Needless to say, this was another success! Everyone was extremely pleased, even having seconds and thirds! Would definitely recommend this to any seafood lover!!"
"I made this for a family gathering. Even the kids ate large bowls of the chowder! I did add 1 tablespoon of Old Bay, but Old Bay is a staple to add with seafood when you're from Maryland."
"easy and fantastic recipe. Will make a million times again. Good enough for entertaining"
"Easy yet delicious! It is a keeper!"