Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mike's creamy stacked seafood chowder. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Mike's Creamy Stacked Seafood Chowder is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mike's Creamy Stacked Seafood Chowder is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have mike's creamy stacked seafood chowder using 36 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mike's Creamy Stacked Seafood Chowder:
- Prepare ● For The Seafood [all equal parts - rinsed & rough chopped]
- Get [my students used a cup a piece]
- Get to taste Fresh Monk Fish [not shown in photos]
- Prepare to taste Fresh Scallops
- Make ready to taste Fresh Shrimp
- Prepare to taste Fresh Lobster
- Prepare to taste Fresh Clams
- Make ready ● For The EZ Basic Soup Base
- Make ready 4 (14.5 Cans) Progresso Clam Chowder [no subs]
- Get as needed Whole Milk [add slowly]
- Get 1/3 Cup Heavy Cream [add slowly]
- Prepare to taste Fresh White Pepper
- Prepare 2 Cloves Fresh Garlic [chopped]
- Take 1.5 tsp Old Bay Seasoning
- Get 1/2 tsp Celery Salt
- Take 1 Cup Drained Sweet Corn
- Make ready 2 EX LG White Mushrooms [sliced]
- Make ready 1/4 Cup Fresh Parsley Leaves [chopped + reserves for garnish]
- Take 1 (8.75 oz) Sweet Corn [drained]
- Get 2 tbsp Salted Butter
- Take ● For The Vegetables & Seafood Stock
- Make ready 1/2 Cup Quality White Wine
- Take 14.5 oz Seafood Stock [enough to cover vegetables]
- Make ready 2 Cloves Fresh Garlic [chopped]
- Prepare 1/2 Cup Sliced Carrots
- Prepare 1/2 Cup Celery With Leaves
- Make ready 2 Diced Medium Potatoes
- Prepare 1/2 Medium White Onion
- Get 1/2 tsp Dried Thyme
- Make ready 1 Dash Half & Half
- Make ready 1/4 Cup Whole Milk
- Make ready to taste Fresh Ground Black Pepper
- Prepare ● For The Options/Sides
- Take as needed Fresh Croutons
- Take as needed Oyster Crackers
- Make ready as needed Fried Chopped Bacon
Instructions to make Mike's Creamy Stacked Seafood Chowder:
- Add everything in the Soup Base section in a large pot. Turn heat on low. Stir regularly.
- Pull your fresh seafood from husks.
- Reserve all husks and skins. Boil husks in water with onions for 20 minutes to make your seafood stock.
- Strain broth.
- Chop seafood into small cubes then refrigerate.
- Chop everything in the Vegetable and Seafood Stock section and add them to broth and wine. Boil for 25 minutes.
- Strain vegetables but reserve broth just in case it's needed for thinning soup base.
- Add vegetables to the soup base and stir. Simmer on low for fifteen minutes. Stir constantly since this is one viscous soup. It will burn and stick to the bottom of your pot.
- Add seafood and gently simmer for 10 minutes. Add additional stock if you want your soup a little thinner for dipping bread. Again, stir soup regularly.
- All ingredients are now incorporated.
- Add fresh thick cut chopoed crispy bacon to garnish if you'd like!
- Serve with fresh bread for dipping or, croutons. Enjoy!
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