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Creamy Seafood Chowder Casserole in a white casserole dish.
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Creamy Seafood Chowder Casserole

There’s something undeniably comforting about a creamy, bubbling casserole pulled straight from the oven, and this Seafood Chowder Casserole might be the coziest! Inspired by classic East Coast seafood chowder but reimagined as a baked dish, it features thin-sliced potatoes, a rich cheesy sauce, and a mix of seafood: salmon, cod, crab, scallops, and a hint of smoked salmon for depth.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 643kcal
Author: Irina

Equipment

Ingredients

For the scalloped potatoes

  • 2 medium Yukon Gold potatoes divided, thinly sliced with a mandoline (about ⅛ inch thick)
  • ½ teaspoon salt divided
  • ¼ teaspoon ground black pepper divided

For the sauce

  • 2 tablespoons butter to saute the onion and garlic
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons butter to make the sauce
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk preferrably full fat
  • 1 cup chicken broth or seafood broth
  • ½ cup heavy cream
  • 1 cup mozzarella cheese grated - or white cheddar, or a mix
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard optional but adds depth

For the seafood mix:

  • 12 oz. (350 gm.) salmon fillet skin removed, cut into bite-size cubes
  • 12 oz. (350 gm.) cod or halibut fillet cut into bite-size cubes
  • 1 cup cooked crab lump or imitation, chopped
  • 1 cup bay scallops or sea scallops, chopped
  • ½ cup smoked salmon chopped into small pieces

For the topping

  • 1 cup mozzarella cheese grated - or white cheddar, or a mix
  • ¾ cup breadcrumbs panko or regular
  • 2 tablespoons butter melted

For the garnish (optional):

  • 1 tablespoon scallion chopped - or fresh parsley, or dill

Instructions

Prepare potatoes:

  • Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or oil.
    2 medium Yukon Gold potatoes
  • Thinly slice the Yukon Gold potatoes using a mandoline (about ⅛-inch thick). Arrange half of the potato slices on the bottom of the greased casserole dish. Season with a pinch of salt and pepper and set aside.
    ½ teaspoon salt, ¼ teaspoon ground black pepper

Prepare the creamy sauce and seafood:

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until the onion has softened. Stir in the garlic and cook for another 30 seconds.
    2 tablespoons butter, 1 small onion, 2 cloves garlic
  • Stir in 3 tablespoons of butter to the pan. Once melted, whisk in 3 tablespoons of flour to create a roux. Cook, whisking, for about 1 minute.
    3 tablespoons butter, 3 tablespoons all-purpose flour
  • Slowly whisk in the milk, broth, and heavy cream. Simmer and stir for 3–4 minutes until thickened.
    1 ½ cups milk, 1 cup chicken broth, ½ cup heavy cream
  • Now stir in the cheese, salt, pepper, and Old Bay seasoning. You can also add the optional Dijon mustard at this point. Remove from heat once cheese has melted and sauce is creamy. Taste the sauce and add more salt and/or pepper to taste.
    1 cup mozzarella cheese, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon Old Bay seasoning, 1 teaspoon Dijon mustard
  • Gently fold the seafood into the sauce. Make sure the seafood is evenly coated.
    12 oz. (350 gm.) salmon fillet, 12 oz. (350 gm.) cod or halibut fillet, 1 cup cooked crab, 1 cup bay scallops, ½ cup smoked salmon

Assemble the casserole:

  • Spoon half of the seafood mixture evenly over the bottom half of the potatoes. Top with the remaining potato slices. Season again lightly with the remaining salt and pepper, and spread the remaining seafood mixture over the top layer of potatoes. Sprinkle shredded cheese over the top.
    1 cup mozzarella cheese
  • In a small bowl, combine the breadcrumbs and melted butter and mix well until the breadcrumbs are coated, then add the buttered breadcrumb mixture on top of the cheese layer.
    ¾ cup breadcrumbs, 2 tablespoons butter

Bake:

  • Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until bubbling and golden.

Serve:

  • Remove from the oven and let the casserole rest for 5–10 minutes before serving.
  • Garnish with chopped herbs or scallions.
    1 tablespoon scallion

Notes

  • Slice the potatoes thin and evenly. A mandoline is the best for this! It ensures the potatoes cook through without needing to be parboiled.
  • Don’t overcook the sauce. Once it thickens and the cheese is melted, remove it from the heat. Overcooking can cause it to separate.
  • Taste the sauce before assembling. Adjust salt, pepper, or seasoning before mixing in the seafood. It’s just easier to balance now than later.
  • Make sure to layer potatoes twice! This ensures that every bite has seafood and potatoes.

Nutrition

Calories: 643kcal | Carbohydrates: 31g | Protein: 47g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1439mg | Potassium: 1129mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1130IU | Vitamin C: 14mg | Calcium: 366mg | Iron: 3mg