Recipe of Speedy Mike's Stacked Seafood Chowder

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We hope you got benefit from reading it, now let's go back to mike's stacked seafood chowder recipe. To cook mike's stacked seafood chowder you need 32 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Mike's Stacked Seafood Chowder:

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

Instructions to make Mike's Stacked Seafood Chowder:

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!.

I really thought about going back because it was so Cameron confirmed that he had eaten the chowder but said that he avoided a trip to the hospital by forcing himself to throw up the contaminated food. Find your favorite seafood chowder recipes including tasty easy clam chowder recipe, shrimp bisque and fish stew recipes. Try Kraft Foods' selection of classic easy seafood chowder recipes for dinner tonight. All reviews seafood clams focaccia bread chowder salmon cioppino fresh fish crab louie wedges ribeye cream cheese. What's better than a bog bowl of seafood chowder served with crusty baguette?

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