Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's stacked seafood chowder. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Mike's Stacked Seafood Chowder is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mike's Stacked Seafood Chowder is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mike's Stacked Seafood Chowder:
- Take Seafood Stock [made with all shells & strained x2]
- Get ☆ [note: you may not need all of your seafood stock]
- Get Quality White Wine
- Prepare Bay Leaves
- Make ready ● For The Seafood [all fine chopped & presteamed]
- Take ☆ [note: reserve all shells for seafood stock]
- Prepare Shreadded Snow Crab Legs [look closely for any shells]
- Take Crawdad Tails [optional but consider them]
- Make ready LG Lobster Tail
- Take Shrimp
- Make ready Clams
- Prepare ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Prepare Heavy Cream
- Make ready Diced Celery [to be sautéd]
- Get Diced Vidalia Onions [to be sautéd]
- Prepare Diced Potatoes [parboiled]
- Take Fresh Green Onions
- Make ready Saffron Threads
- Make ready Fine Minced Garlic
- Take Fresh Chopped Parsley
- Make ready Fresh Thyme
- Get Old Bay Seasoning
- Take White Pepper
- Take Fresh Ground Black Pepper
- Take Butter & 1/4 Cup AP Flour
- Prepare ● For The Options [to taste]
- Prepare Chopped Carrots
- Get Sweet Corn
- Prepare ● For The Sides [as needed]
- Take Dry Sherry [to drizzle over chowder]
- Make ready 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 with this special food mike's stacked seafood chowder recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!