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Taste of Home Recipe “Grandma’s Seafood Chowder”

This “Taste of Home” recipe was submitted by Melissa Beyer – Utica, NY
Taste of Home Recipe “Grandma’s Seafood Chowder”
Ingredients for Chowder:
  • 3 tablespoons plus ¼ cup butter, divided
  • 1 pound sliced fresh mushrooms
  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 4 cups half-and-half cream
  • 1-½ 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)
  • ¾ cup shredded cheddar cheese
  • 1 cup lump crabmeat (about 5 ounces), drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 teaspoon paprika
Ingredients for Biscuits:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup shortening
  • ⅔ cup 2% milk
  • 1 egg, lightly beaten


Directions for chowder:
Total Time:
Prep: 15 min.
Cook: 25 min.
Yield: 10 servings


  1. In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir 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 haddock, shrimp, peas and sautéed mushrooms; cook 5-7 minutes or until fish just begins to flake easily with a fork and shrimp turn pink. Add cheese, crab and pimientos; stir gently until cheese is melted. Sprinkle servings with paprika. Yield: 10 servings (3-1/4 quarts).

Directions for biscuits:
10 Servings
Prep/Total Time: 25 min.


  1. Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened.

  2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make ten squares.

  3. Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake 8-10 minutes or until golden brown. Serve warm. Yield: 10 biscuits.


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