My grandmother makes this recipe every year for Christmas morning—the only time I’ve ever had it. Why wait when you can enjoy this satisfying chowder anytime?
—MELISSA OBERNESSER UTICA, NY
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 10 SERVINGS (3 1/4 QUARTS)
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
1. Using a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir for 8-10 minutes or until tender. Remove from pot.
2. 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.
3. Stir in the haddock, shrimp, peas and sauteed mushrooms; cook for 5-7 minutes or until fish just begins to flake easily with a fork and shrimp turn pink. Add the cheese, crab and pimientos; stir gently until cheese is melted. Sprinkle individual servings with paprika.