Easiest Way to Prepare Yummy Mike's Stacked Seafood Chowder

Mike's Stacked Seafood Chowder. Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells. You may not need all stock depending upon how thick or thin you'll want your chowder. Chop seafood into small cubes then refrigerate.

Perfectly made Creamy Seafood Mix that could be served as a main with rice/noodles or as a soup by itself. This Seafood Chowder is a must dish to try, it will leave a great impression with its extremely amazing taste. Prepare of ☆ [note: you may not need all of your seafood stock]. You can have Mike's Stacked Seafood Chowder using 32 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mike's Stacked Seafood Chowder

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

Source : 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. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Served with a side of fresh crusty bread, this is the best kind of dining!

Mike's Stacked Seafood Chowder instructions

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!.

Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Add the scallops, lobster, shrimp, cod and haddock. Mike Anderson's South Louisiana Seafood Chowder. Haven't been back for over a year but Mike's Clam Shack and the delicious food they serve is still in the back of my mind.