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Mike's Stacked Seafood Chowder

Before you jump to Mike's Stacked Seafood Chowder recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

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See, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these tips instead.

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 cook that.

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

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