Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's stacked seafood chowder. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Mike's Stacked Seafood Chowder is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Mike's Stacked Seafood Chowder is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare Seafood Stock [made with all shells & strained x2]
- Prepare ☆ [note: you may not need all of your seafood stock]
- Get Quality White Wine
- Get Bay Leaves
- Take ● For The Seafood [all fine chopped & presteamed]
- Take ☆ [note: reserve all shells for seafood stock]
- Make ready Shreadded Snow Crab Legs [look closely for any shells]
- Make ready Crawdad Tails [optional but consider them]
- Make ready LG Lobster Tail
- Make ready Shrimp
- Get Clams
- Take ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Prepare Heavy Cream
- Make ready Diced Celery [to be sautéd]
- Take Diced Vidalia Onions [to be sautéd]
- Prepare Diced Potatoes [parboiled]
- Get Fresh Green Onions
- Make ready Saffron Threads
- Prepare Fine Minced Garlic
- Make ready Fresh Chopped Parsley
- Take Fresh Thyme
- Make ready Old Bay Seasoning
- Make ready White Pepper
- Get Fresh Ground Black Pepper
- Get Butter & 1/4 Cup AP Flour
- Take ● For The Options [to taste]
- Take Chopped Carrots
- Make ready Sweet Corn
- Prepare ● For The Sides [as needed]
- Get Dry Sherry [to drizzle over chowder]
- Take Fresh Warm Crispy French Bread
- Make ready 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 this up with this special food mike's stacked seafood chowder recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!