Steps to Prepare 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 make mike's stacked seafood chowder you only need 32 ingredients and 11 steps. Here is how you achieve it.

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

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