Mike's Stacked Seafood Chowder
Mike's Stacked Seafood Chowder

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, mike's stacked seafood chowder. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Mike's Stacked Seafood Chowder is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Mike's Stacked Seafood Chowder is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's Stacked Seafood Chowder:
  1. Take 8 Cups Seafood Stock [made with all shells & strained x2]
  2. Make ready ☆ [note: you may not need all of your seafood stock]
  3. Get 1/2 Cup Quality White Wine
  4. Make ready 2 Bay Leaves
  5. Get ● For The Seafood [all fine chopped & presteamed]
  6. Get ☆ [note: reserve all shells for seafood stock]
  7. Get 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
  8. Prepare 1/2 Cup Crawdad Tails [optional but consider them]
  9. Take 1 LG Lobster Tail
  10. Prepare 1 Cup Shrimp
  11. Prepare 1 Cup Clams
  12. Take ● For The Chowder [sauté hard veggies in 4 tbsp butter]
  13. Prepare 2 Cups Heavy Cream
  14. Take 1/2 Cup Diced Celery [to be sautéd]
  15. Get 1/2 Cup Diced Vidalia Onions [to be sautéd]
  16. Make ready 3 Cups Diced Potatoes [parboiled]
  17. Make ready 1/4 Cup Fresh Green Onions
  18. Make ready 1 Dash Saffron Threads
  19. Take 1 tbsp Fine Minced Garlic
  20. Get 1/4 Cup Fresh Chopped Parsley
  21. Make ready 1/2 tsp Fresh Thyme
  22. Get 1 tsp Old Bay Seasoning
  23. Make ready 1/2 tsp White Pepper
  24. Prepare 1 tbsp Fresh Ground Black Pepper
  25. Make ready 4 tbsp Butter & 1/4 Cup AP Flour
  26. Take ● For The Options [to taste]
  27. Make ready Chopped Carrots
  28. Make ready Sweet Corn
  29. Take ● For The Sides [as needed]
  30. Make ready Dry Sherry [to drizzle over chowder]
  31. Get Fresh Warm Crispy French Bread
  32. Take Seasoned Croutons

Creamy Seafood Chowder comes in many varieties, but nearly all of them include shrimp and potatoes. Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of. Find seafood chowder stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Instructions to make Mike's Stacked Seafood Chowder:
  1. Various cold seafoods pictured.
  2. Steamed whole crawdads pictured.
  3. Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells.
  4. Create your seafood stock by boiling shells, wine and bay leaves for 15 minutes on high. Make enough for 8 cups. You may not need all stock depending upon how thick or thin you'll want your chowder. Strain your stock twice in a fine mesh strainer or cheese cloth
  5. At the same time, parboil your potatoes for 7 to 10 minutes to soften them before adding to your chowder. It's a real time saver. Small chop.
  6. Again, at the same time in a seperate pan, sauté your onions and celery in butter until translucent. About 2 to 3 minutes. Then, add flour and mix well until dissolved.
  7. Simmer chowder for 30 minutes. Stir regularly.
  8. Add your seafood to your chowder in the last 5 minutes of simmering.
  9. Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired.
  10. Or, crispy garlic crustinins.
  11. Enjoy!

Thousands of new, high-quality pictures added every day. But the rich seafood chowder—one of six "chowdahs" on the menu—is such a hit that it has to be made off-site. You can get your chowder the "original" way, teeming with bay scallops, shrimp, clams, and haddock—but insiders know to ask for added lobster, which turns this chowder into something. A comfort food for many, seafood chowder satisfies the desire for a luscious creamy bowl of hearty goodness. * A proper chowder is thick enough to coat the spoon but not so thick you need to eat it with a fork. Each bit of seafood floats in its own little aura, waiting to be spooned into your mouth.

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