Half an Hour to Preparing 5-Star Mike's Stacked Seafood Chowder

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To cook an extraordinary Mike's Stacked Seafood Chowder, here are the ingridients required:

1. Provide 8 Cups of Seafood Stock [made with all shells & strained x2].
2. Get 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. Prepare of ● For The Seafood [all fine chopped & presteamed].
6. Get of ☆ [note: reserve all shells for seafood stock].
7. Provide 1 Cup of Shreadded Snow Crab Legs [look closely for any shells].
8. Take 1/2 Cup of Crawdad Tails [optional but consider them].
9. Take 1 of LG Lobster Tail.
10. Get 1 Cup of Shrimp.
11. Get 1 Cup of Clams.
12. Provide of ● For The Chowder [sauté hard veggies in 4 tbsp butter].
13. Provide 2 Cups of Heavy Cream.
14. Provide 1/2 Cup of Diced Celery [to be sautéd].
15. Take 1/2 Cup of Diced Vidalia Onions [to be sautéd].
16. You need 3 Cups of Diced Potatoes [parboiled].
17. Prepare 1/4 Cup of Fresh Green Onions.
18. You need 1 Dash of Saffron Threads.
19. Provide 1 tbsp of Fine Minced Garlic.
20. Use 1/4 Cup of Fresh Chopped Parsley.
21. Use 1/2 tsp of Fresh Thyme.
22. Prepare 1 tsp of Old Bay Seasoning.
23. Get 1/2 tsp of White Pepper.
24. Take 1 tbsp of Fresh Ground Black Pepper.
25. Get 4 tbsp of Butter & 1/4 Cup AP Flour.
26. You need of ● For The Options [to taste].
27. Provide of Chopped Carrots.
28. Provide of Sweet Corn.
29. Prepare 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.

After preparing the ingridients, now you are ready to cook your tasty Mike's Stacked Seafood Chowder by following the guidances below:

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!.

Recipe : Mike's Stacked Seafood Chowder

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