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We hope you got insight from reading it, now let’s go back to mike's creamy stacked seafood chowder recipe. You can have mike's creamy stacked seafood chowder using 36 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Mike's Creamy Stacked Seafood Chowder:
- Prepare ● For The Seafood [all equal parts - rinsed & rough chopped]
- Prepare [my students used a cup a piece]
- Get to taste Fresh Monk Fish [not shown in photos]
- Get to taste Fresh Scallops
- You need to taste Fresh Shrimp
- Get to taste Fresh Lobster
- Get to taste Fresh Clams
- Prepare ● For The EZ Basic Soup Base
- Use 4 (14.5 Cans) Progresso Clam Chowder [no subs]
- Use as needed Whole Milk [add slowly]
- Prepare 1/3 Cup Heavy Cream [add slowly]
- Prepare to taste Fresh White Pepper
- Provide 2 Cloves Fresh Garlic [chopped]
- Get 1.5 tsp Old Bay Seasoning
- Provide 1/2 tsp Celery Salt
- Use 1 Cup Drained Sweet Corn
- Use 2 EX LG White Mushrooms [sliced]
- Provide 1/4 Cup Fresh Parsley Leaves [chopped + reserves for garnish]
- Get 1 (8.75 oz) Sweet Corn [drained]
- Get 2 tbsp Salted Butter
- Provide ● For The Vegetables & Seafood Stock
- Take 1/2 Cup Quality White Wine
- Prepare 14.5 oz Seafood Stock [enough to cover vegetables]
- Provide 2 Cloves Fresh Garlic [chopped]
- Get 1/2 Cup Sliced Carrots
- Prepare 1/2 Cup Celery With Leaves
- You need 2 Diced Medium Potatoes
- Provide 1/2 Medium White Onion
- Get 1/2 tsp Dried Thyme
- Prepare 1 Dash Half & Half
- Take 1/4 Cup Whole Milk
- Provide to taste Fresh Ground Black Pepper
- Provide ● For The Options/Sides
- You need as needed Fresh Croutons
- Get as needed Oyster Crackers
- Get 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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