Seafaring Chowder

A delicious hearty seafood and mushroom chowder with green peas and two types of cheese, cheddar and Monterey Jack.

Recipe Ingredients:

1 (16-ounce) package frozen haddock, sole or cod fillets, thawed
1 pound medium shrimp or 1 (12-ounce) package frozen, shelled and deveined shrimp, thawed and drained
1/2 cup butter
1 1/2 pounds fresh mushrooms, washed, drained and sliced
1/4 cup finely chopped green onions
1/3 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
3 cups half-and-half (light cream)
2 cups milk
1 (6-ounce) package frozen crabmeat, thawed
1 (10-ounce) package frozen peas, thawed
1/4 cup dry sherry
1 cup shredded Wisconsin Sharp Cheddar cheese
1 cup shredded Wisconsin Monterey Jack cheese
2 (4-ounce) jars pimento, drained and sliced

Cooking Directions:

1. Cut fish fillets into 1-inch pieces. If using fresh shrimp, shell and devein; set aside.
2. In 4 quart saucepan, over medium-high heat, melt 3 tablespoons butter. Add mushrooms and green onions; cook until tender, stirring occasionally. Remove mushrooms and onions; set aside.
3. In the same saucepan, melt 4 more tablespoons butter. Stir in flour, salt and pepper; cook 1 minute. Slowly stir in half-and-half and milk until mixture is smooth.
4. Add fish, shrimp, mushroom mixture, crabmeat, peas and sherry. Cook, stirring frequently, until fish flakes and shrimp are tender.
5. Gradually stir in shredded cheeses and pimento. Cook over medium-low heat until cheese is melted and well blended.
6. Serve hot.

Makes 8 to 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.