Seafood Chowder Casserole

Total Time: 1 hr 40 mins Preparation Time: 1 hr 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon canola oil, divided
• 1 teaspoon canola oil, divided
• 2 cups sliced leeks, rinsed (about 2 small)
• 1 cup sliced celery
• 2 large potatoes, peeled and cut into 3/4-inch pieces (about 1 3/4 pounds)
• 2 cups seafood stock or 2 cups clam juice
• 2 teaspoons old bay seasoning, divided
• 1/2 teaspoon fresh ground pepper
• 1 cup low-fat milk
• 1/4 cup all-purpose flour
• 1 tablespoon dijon mustard
• 1 lb raw shrimp, peeled, deveined and chopped (21-25 count)
• 12 ounces diced pacific cod or 12 ounces other firm fish
• 8 ounces pasteurized crabmeat, preferably jumbo, drained
• 2 cups shredded gruyere cheese, divided
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill, divided
• 1/2 cup coarse whole wheat breadcrumbs

Recipe

• 1 1.preheat oven to 400°f coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
• 2 heat 1 tablespoon oil in a dutch oven over medium-high heat. add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. stir in potatoes, stock (or clam juice), 1 teaspoon old bay and pepper. cover and bring to a simmer over high heat. reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
• 3 whisk milk, flour and mustard in a measuring cup. stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. remove from the heat and stir in crab, 1 1/2 cups gruyère and half the dill.
• 4 transfer the seafood mixture to the prepared baking dish. mix breadcrumbs with the remaining 1 teaspoon each oil and old bay. stir in the remaining 1/2 cup gruyère and the remaining dill. sprinkle the breadcrumb mixture over the casserole.
• 5 bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. let stand 10 minutes before serving.