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Mike's Stacked Seafood Chowder
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 make mike's stacked seafood chowder you need 32 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Mike's Stacked Seafood Chowder:
  1. Get 8 Cups Seafood Stock [made with all shells & strained x2]
  2. You need ☆ [note: you may not need all of your seafood stock]
  3. Get 1/2 Cup Quality White Wine
  4. Take 2 Bay Leaves
  5. Provide ● For The Seafood [all fine chopped & presteamed]
  6. Use ☆ [note: reserve all shells for seafood stock]
  7. You need 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. You need 1 Cup Shrimp
  11. Provide 1 Cup Clams
  12. Take ● For The Chowder [sauté hard veggies in 4 tbsp butter]
  13. You need 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. You need 3 Cups Diced Potatoes [parboiled]
  17. Take 1/4 Cup Fresh Green Onions
  18. Get 1 Dash Saffron Threads
  19. Use 1 tbsp Fine Minced Garlic
  20. You need 1/4 Cup Fresh Chopped Parsley
  21. Use 1/2 tsp Fresh Thyme
  22. Prepare 1 tsp Old Bay Seasoning
  23. Get 1/2 tsp White Pepper
  24. Provide 1 tbsp Fresh Ground Black Pepper
  25. You need 4 tbsp Butter & 1/4 Cup AP Flour
  26. Use ● For The Options [to taste]
  27. You need Chopped Carrots
  28. Use Sweet Corn
  29. Use ● For The Sides [as needed]
  30. Prepare Dry Sherry [to drizzle over chowder]
  31. You need Fresh Warm Crispy French Bread
  32. Prepare 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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