Categories: chili, chowders, stews

Ingredients

• 3 Tbsp. plus 1/4 cup butter, divided
• 1 Lb. sliced fresh mushrooms
• 1/3 cup all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 4 cups half-and-half cream
• 1 1/2 cups 2% milk
• 1 Lb. haddock fillets, skin removed, cut into 1
• inch pieces
• 1 Lb. uncooked medium shrimp. peeled and
• deveined
• 2 cups frozen peas (about 10 oz.)
• 3/4 cup shredded cheddar cheese
• 1 cup lump crabmeat (about 5 oz.), drained
• 1 jar (4 oz.) diced pimientos, drained
• 1 tsp. paprika

Directions

1. In a 6 quart stockpot, heat 3 Tbsp. butter over medium-high heat. Add mushrooms; cook and stir 8-10 minutes or until tender. Remove from pot.

2. In same pt, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in half-and-half 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, crabmeat and pimientos; stir gently until cheese is melted. Sprinkle servings with paprika.

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