Grandma’S Seafood Chowder

• 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. In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. 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 until thickened, 2-3 minutes.
3. Stir in haddock, shrimp, peas and sauteed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

butter, mushrooms, flour, salt, pepper, cream, milk, haddock, shrimp, frozen peas, cheddar cheese, lump crabmeat, pimientos, paprika

Taken from www.tasteofhome.com/recipes/grandma-s-seafood-chowder/ (may not work)