GRANDMA'S SEAFOOD CHOWDER

Grandma's Seafood Chowder image

My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York

Provided by Taste of Home

Time 40m

Yield 10 servings (3-1/4 quarts).

Number Of Ingredients 14

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

Steps:

In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. 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 until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.