Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's stacked seafood chowder. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mike's Stacked Seafood Chowder is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Mike's Stacked Seafood Chowder is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Take Seafood Stock [made with all shells & strained x2]
- Prepare ☆ [note: you may not need all of your seafood stock]
- Get Quality White Wine
- Prepare Bay Leaves
- Take ● For The Seafood [all fine chopped & presteamed]
- Make ready ☆ [note: reserve all shells for seafood stock]
- Take Shreadded Snow Crab Legs [look closely for any shells]
- Take Crawdad Tails [optional but consider them]
- Prepare LG Lobster Tail
- Prepare Shrimp
- Take Clams
- Make ready ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Take Heavy Cream
- Get Diced Celery [to be sautéd]
- Make ready Diced Vidalia Onions [to be sautéd]
- Make ready Diced Potatoes [parboiled]
- Take Fresh Green Onions
- Take Saffron Threads
- Take Fine Minced Garlic
- Make ready Fresh Chopped Parsley
- Get Fresh Thyme
- Take Old Bay Seasoning
- Prepare White Pepper
- Prepare Fresh Ground Black Pepper
- Take Butter & 1/4 Cup AP Flour
- Take ● For The Options [to taste]
- Prepare Chopped Carrots
- Get Sweet Corn
- Take ● For The Sides [as needed]
- Take Dry Sherry [to drizzle over chowder]
- Take Fresh Warm Crispy French Bread
- Prepare 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!
So that is going to wrap it up for this exceptional food mike's stacked seafood chowder recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!