Easiest Way to Cook Tasty Mike's Stacked Seafood Chowder

Mike's Stacked Seafood Chowder.

Mike's Stacked Seafood Chowder You can have Mike's Stacked Seafood Chowder using 32 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mike's Stacked Seafood Chowder

  1. Prepare of Seafood Stock [made with all shells & strained x2].
  2. You need of ☆ [note: you may not need all of your seafood stock].
  3. It's of Quality White Wine.
  4. You need of Bay Leaves.
  5. You need of ● For The Seafood [all fine chopped & presteamed].
  6. Prepare of ☆ [note: reserve all shells for seafood stock].
  7. It's of Shreadded Snow Crab Legs [look closely for any shells].
  8. You need of Crawdad Tails [optional but consider them].
  9. You need of LG Lobster Tail.
  10. Prepare of Shrimp.
  11. It's of Clams.
  12. Prepare of ● For The Chowder [sauté hard veggies in 4 tbsp butter].
  13. Prepare of Heavy Cream.
  14. It's of Diced Celery [to be sautéd].
  15. You need of Diced Vidalia Onions [to be sautéd].
  16. It's of Diced Potatoes [parboiled].
  17. It's of Fresh Green Onions.
  18. You need of Saffron Threads.
  19. You need of Fine Minced Garlic.
  20. You need of Fresh Chopped Parsley.
  21. Prepare of Fresh Thyme.
  22. You need of Old Bay Seasoning.
  23. It's of White Pepper.
  24. It's of Fresh Ground Black Pepper.
  25. It's of Butter & 1/4 Cup AP Flour.
  26. Prepare of ● For The Options [to taste].
  27. Prepare of Chopped Carrots.
  28. Prepare of Sweet Corn.
  29. Prepare of ● For The Sides [as needed].
  30. You need of Dry Sherry [to drizzle over chowder].
  31. It's of Fresh Warm Crispy French Bread.
  32. You need of Seasoned Croutons.

Mike's Stacked Seafood Chowder step by step

  1. Various cold seafoods pictured..
  2. Steamed whole crawdads pictured..
  3. Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells..
  4. 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.
  5. 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..
  6. 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..
  7. Simmer chowder for 30 minutes. Stir regularly..
  8. Add your seafood to your chowder in the last 5 minutes of simmering..
  9. Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired..
  10. Or, crispy garlic crustinins..
  11. Enjoy!.

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