Steps to Prepare Award-winning Mike's Stacked Seafood Chowder
Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Mike's Stacked Seafood Chowder. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mike's Stacked Seafood Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Stacked Seafood Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Stacked Seafood Chowder is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Stacked Seafood Chowder estimated approx 45 Minutes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Mike's Stacked Seafood Chowder using 32 ingredients and 11 steps. Here is how you cook that.
So, what to do with leftover lobster, crab, shrimp, clams and crawdad meat? This is what I asked of my 7 year old students. So, I charged them with creating a special dish for their parents this evening. Truthfully, I thought they'd make a simple bagel spread. Boy was I wrong.
Your creamy chowder was delicious kiddos! Excelent work! And, that fresh crispy garlic French bread for dipping took it over the top! I loved this dish! So did your parents!
Ingredients and spices that need to be Get to make Mike's Stacked Seafood Chowder:
- 8 Cups Seafood Stock [made with all shells & strained x2]
- ☆ [note: you may not need all of your seafood stock]
- 1/2 Cup Quality White Wine
- 2 Bay Leaves
- ● For The Seafood [all fine chopped & presteamed]
- ☆ [note: reserve all shells for seafood stock]
- 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
- 1/2 Cup Crawdad Tails [optional but consider them]
- 1 LG Lobster Tail
- 1 Cup Shrimp
- 1 Cup Clams
- ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- 2 Cups Heavy Cream
- 1/2 Cup Diced Celery [to be sautéd]
- 1/2 Cup Diced Vidalia Onions [to be sautéd]
- 3 Cups Diced Potatoes [parboiled]
- 1/4 Cup Fresh Green Onions
- 1 Dash Saffron Threads
- 1 tbsp Fine Minced Garlic
- 1/4 Cup Fresh Chopped Parsley
- 1/2 tsp Fresh Thyme
- 1 tsp Old Bay Seasoning
- 1/2 tsp White Pepper
- 1 tbsp Fresh Ground Black Pepper
- 4 tbsp Butter & 1/4 Cup AP Flour
- ● For The Options [to taste]
- Chopped Carrots
- Sweet Corn
- ● For The Sides [as needed]
- Dry Sherry [to drizzle over chowder]
- Fresh Warm Crispy French Bread
- Seasoned Croutons
Steps to make Mike's Stacked Seafood Chowder
- Various cold seafoods pictured.
- Steamed whole crawdads pictured.
- Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells.
- 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
- 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.
- 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.
- Simmer chowder for 30 minutes. Stir regularly.
- Add your seafood to your chowder in the last 5 minutes of simmering.
- Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired.
- Or, crispy garlic crustinins.
- Enjoy!
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