Easiest Way to Cook Perfect Mike's Stacked Seafood Chowder

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Before you jump to Mike's Stacked Seafood Chowder recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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

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

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

Steps 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!.

It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. Order Mike's Pastry shipped anywhere in the USA, straight from Boston, MA. Find out what's popular at Duke's Seafood & Chowder in Seattle, WA in real-time and see activity. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers!

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