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We hope you got benefit from reading it, now let’s go back to mike's stacked seafood chowder recipe. You can cook mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to prepare Mike's Stacked Seafood Chowder:
- Use 8 Cups Seafood Stock [made with all shells & strained x2]
- Use ☆ [note: you may not need all of your seafood stock]
- You need 1/2 Cup Quality White Wine
- You need 2 Bay Leaves
- Take ● For The Seafood [all fine chopped & presteamed]
- You need ☆ [note: reserve all shells for seafood stock]
- Use 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
- Get 1/2 Cup Crawdad Tails [optional but consider them]
- You need 1 LG Lobster Tail
- Use 1 Cup Shrimp
- Provide 1 Cup Clams
- Provide ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Get 2 Cups Heavy Cream
- Take 1/2 Cup Diced Celery [to be sautéd]
- Take 1/2 Cup Diced Vidalia Onions [to be sautéd]
- Prepare 3 Cups Diced Potatoes [parboiled]
- You need 1/4 Cup Fresh Green Onions
- Take 1 Dash Saffron Threads
- Use 1 tbsp Fine Minced Garlic
- Get 1/4 Cup Fresh Chopped Parsley
- Get 1/2 tsp Fresh Thyme
- Take 1 tsp Old Bay Seasoning
- Use 1/2 tsp White Pepper
- Provide 1 tbsp Fresh Ground Black Pepper
- Take 4 tbsp Butter & 1/4 Cup AP Flour
- Use ● For The Options [to taste]
- Take Chopped Carrots
- Prepare Sweet Corn
- Use ● For The Sides [as needed]
- Prepare Dry Sherry [to drizzle over chowder]
- Prepare Fresh Warm Crispy French Bread
- You need Seasoned Croutons
Steps to make Mike's Stacked Seafood Chowder:
- Various cold seafoods pictured.
- Steamed whole crawdads pictured.
- Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells.
- 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
- 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.
- 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.
- Simmer chowder for 30 minutes. Stir regularly.
- Add your seafood to your chowder in the last 5 minutes of simmering.
- Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired.
- Or, crispy garlic crustinins.
- Enjoy!
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