Recipe: Tasty Mike's Stacked Seafood Chowder

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Now that you have complete examining the above article, let's jump to the mike's stacked seafood chowder recipe. To make mike's stacked seafood chowder you need 32 ingredients and 11 steps. Here are the steps on the way to cook dinner 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. Take 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. Take of ● For The Seafood [all fine chopped & presteamed].
6. Use of ☆ [note: reserve all shells for seafood stock].
7. Get 1 Cup of Shreadded Snow Crab Legs [look closely for any shells].
8. Prepare 1/2 Cup of Crawdad Tails [optional but consider them].
9. Get 1 of LG Lobster Tail.
10. You need 1 Cup of Shrimp.
11. Use 1 Cup of Clams.
12. You need of ● For The Chowder [sauté hard veggies in 4 tbsp butter].
13. Provide 2 Cups of Heavy Cream.
14. Use 1/2 Cup of Diced Celery [to be sautéd].
15. Take 1/2 Cup of Diced Vidalia Onions [to be sautéd].
16. Use 3 Cups of Diced Potatoes [parboiled].
17. Get 1/4 Cup of Fresh Green Onions.
18. Take 1 Dash of Saffron Threads.
19. Use 1 tbsp of Fine Minced Garlic.
20. Get 1/4 Cup of Fresh Chopped Parsley.
21. You need 1/2 tsp of Fresh Thyme.
22. Prepare 1 tsp of Old Bay Seasoning.
23. You need 1/2 tsp of White Pepper.
24. Provide 1 tbsp of Fresh Ground Black Pepper.
25. Get 4 tbsp of Butter & 1/4 Cup AP Flour.
26. Provide of ● For The Options [to taste].
27. Use of Chopped Carrots.
28. You need of Sweet Corn.
29. Take of ● For The Sides [as needed].
30. Prepare of Dry Sherry [to drizzle over chowder].
31. Use of Fresh Warm Crispy French Bread.
32. Take of 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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