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.

Nutrition Information

210 Calories

15g Carbohydrates

30g Protein

219mg Potassium

6g Fiber

7g Sugar

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)