Recipe: Oishi Mike's Stacked Seafood Chowder For Vegan's Friend

Mike's Stacked Seafood Chowder.

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

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!.