Mike's Stacked Seafood Chowder
Mike's Stacked Seafood Chowder

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mike's stacked seafood chowder. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Make the seafood chowder that is the signature dish of Monks' Bar and Restaurant in the village of Ballyvaughan, in County Clare, West Ireland. The Irish certainly know their seafood! Here is a quick and easy way to prepare a great seafood chowder.

Mike's Stacked Seafood Chowder is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Mike's Stacked Seafood Chowder is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you can achieve that.

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

S. -are still in the cold and snow, which means restaurant guests are seeking warm comfort foods. Cod Chowder and Fish Stew History. Photo from Fisheries and Aquaculture, Government of Newfoundland and Labrador. See how to make a low-fat chowder that's creamy and full of flavor.

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!

Say it with me now: CHOWDAH. (It tastes better with an accent, but in no way is this a traditional New England-style, ok?) Season with salt and pepper. Stir in the fennel fronds and divide the chowder among bowls. Seafood Chowder is often thought of as complicated and only something for a special occasion. Here in my home, it is a perfect weekend lunchtime recipe that This chowder has a rich, creamy but very mild base perfect for kids and I have chosen fish which again is very mild and accessible. Skippers Seafood & Chowder House is a group of independently owned and operated locations licensed by Starway Restaurants, LLC.

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