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Before you jump to Mike's Stacked Seafood Chowder recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to mike's stacked seafood chowder recipe. To make mike's stacked seafood chowder you need 32 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Mike's Stacked Seafood Chowder:
- Take 8 Cups Seafood Stock [made with all shells & strained x2]
- Take ☆ [note: you may not need all of your seafood stock]
- Take 1/2 Cup Quality White Wine
- Take 2 Bay Leaves
- You need ● For The Seafood [all fine chopped & presteamed]
- Provide ☆ [note: reserve all shells for seafood stock]
- Prepare 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
- Prepare 1/2 Cup Crawdad Tails [optional but consider them]
- Use 1 LG Lobster Tail
- You need 1 Cup Shrimp
- Use 1 Cup Clams
- Take ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Take 2 Cups Heavy Cream
- Get 1/2 Cup Diced Celery [to be sautéd]
- Use 1/2 Cup Diced Vidalia Onions [to be sautéd]
- You need 3 Cups Diced Potatoes [parboiled]
- Take 1/4 Cup Fresh Green Onions
- You need 1 Dash Saffron Threads
- Provide 1 tbsp Fine Minced Garlic
- Get 1/4 Cup Fresh Chopped Parsley
- Prepare 1/2 tsp Fresh Thyme
- Prepare 1 tsp Old Bay Seasoning
- Use 1/2 tsp White Pepper
- Prepare 1 tbsp Fresh Ground Black Pepper
- Take 4 tbsp Butter & 1/4 Cup AP Flour
- Provide ● For The Options [to taste]
- Provide Chopped Carrots
- Provide Sweet Corn
- Prepare ● For The Sides [as needed]
- Provide Dry Sherry [to drizzle over chowder]
- Prepare Fresh Warm Crispy French Bread
- Provide Seasoned Croutons
Instructions 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!
It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. Order Mike's Pastry shipped anywhere in the USA, straight from Boston, MA. Find out what's popular at Duke's Seafood & Chowder in Seattle, WA in real-time and see activity. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers!
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