Seafood Chowder Casserole
Dive into the ultimate comfort food experience with this creamy and decadent Seafood Chowder Casserole! Combining fresh shrimp, tender scallops, and flaky white fish with golden potatoes, sweet corn, and a velvety milk-and-cream base, this dish delivers all the rich, heartwarming flavors of a classic seafood chowder in a convenient baked casserole form. Topped with a cheesy panko breadcrumb crust, it offers the perfect balance of creamy and crunchy in every bite. Seasoned with Old Bay and finished with crumbled bacon for a smoky touch, this impressive yet easy-to-make casserole is ideal for cozy family dinners or casual gatherings. Ready in just over an hour, it’s a crowd-pleasing recipe you'll come back to time and time again.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 2 large celery stalks, diced
- 3 medium golden potatoes, diced into 1/2-inch cubes
- 3 large garlic cloves, minced
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups chicken or seafood stock
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 1 pound white fish (such as cod or haddock), cut into 1-inch pieces
- 1 cup frozen corn kernels, thawed
- 0.5 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Old Bay seasoning
Instructions
Preheat your oven to 375°F (190°C). Butter a large casserole dish and set it aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion, celery, and potatoes. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flavor of the flour.
Slowly pour in the milk, whisking constantly to create a smooth mixture. Add the heavy cream and chicken or seafood stock. Stir well to combine. Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened.
Stir in the shrimp, scallops, white fish, corn, cooked bacon, salt, black pepper, and Old Bay seasoning. Remove the filling from the heat.
Transfer the seafood mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, shredded cheddar cheese, chopped parsley, and the remaining 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole filling.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
Let the casserole rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
4606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1978 mg | 659% | |
| Sodium | 10193 mg | 443% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 46.3 g | ||
| Protein | 398.1 g | 796% | |
| Vitamin D | 32.3 mcg | 161% | |
| Calcium | 1918 mg | 148% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 7196 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
