Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mike's stacked seafood chowder. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mike's Stacked Seafood Chowder is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s 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 recipe, we must first prepare a few components. You can cook mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Stacked Seafood Chowder:
- Get Seafood Stock [made with all shells & strained x2]
- Prepare ☆ [note: you may not need all of your seafood stock]
- Prepare Quality White Wine
- Make ready Bay Leaves
- Take ● For The Seafood [all fine chopped & presteamed]
- Get ☆ [note: reserve all shells for seafood stock]
- Prepare Shreadded Snow Crab Legs [look closely for any shells]
- Prepare Crawdad Tails [optional but consider them]
- Take LG Lobster Tail
- Prepare Shrimp
- Make ready Clams
- Get ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Make ready Heavy Cream
- Get Diced Celery [to be sautéd]
- Prepare Diced Vidalia Onions [to be sautéd]
- Get Diced Potatoes [parboiled]
- Take Fresh Green Onions
- Make ready Saffron Threads
- Prepare Fine Minced Garlic
- Make ready Fresh Chopped Parsley
- Get Fresh Thyme
- Get Old Bay Seasoning
- Prepare White Pepper
- Take Fresh Ground Black Pepper
- Prepare Butter & 1/4 Cup AP Flour
- Prepare ● For The Options [to taste]
- Get Chopped Carrots
- Take Sweet Corn
- Take ● For The Sides [as needed]
- Take Dry Sherry [to drizzle over chowder]
- Prepare Fresh Warm Crispy French Bread
- Take 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!
So that is going to wrap it up for this special food mike's stacked seafood chowder recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!