Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special 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 will be really delicious.
Mike's Creamy Stacked Seafood Chowder is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Mike's Creamy Stacked Seafood Chowder is something which I’ve loved my entire life.
At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. 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. This creamy seafood chowder recipe begins with an easy-to-make homemade seafood stock, to which potatoes, shrimp, crab, and lobster meat are added.
To begin with this recipe, we have to prepare a few ingredients. You can have mike's creamy stacked seafood chowder using 36 ingredients and 12 steps. Here is how you can achieve 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]
- Make ready to taste Fresh Monk Fish [not shown in photos]
- Get to taste Fresh Scallops
- Prepare to taste Fresh Shrimp
- Prepare to taste Fresh Lobster
- Prepare to taste Fresh Clams
- Take ● For The EZ Basic Soup Base
- Take 4 (14.5 Cans) Progresso Clam Chowder [no subs]
- Take as needed Whole Milk [add slowly]
- Take 1/3 Cup Heavy Cream [add slowly]
- Get to taste Fresh White Pepper
- Make ready 2 Cloves Fresh Garlic [chopped]
- Prepare 1.5 tsp Old Bay Seasoning
- Prepare 1/2 tsp Celery Salt
- Take 1 Cup Drained Sweet Corn
- Get 2 EX LG White Mushrooms [sliced]
- Get 1/4 Cup Fresh Parsley Leaves [chopped + reserves for garnish]
- Take 1 (8.75 oz) Sweet Corn [drained]
- Take 2 tbsp Salted Butter
- Get ● For The Vegetables & Seafood Stock
- Take 1/2 Cup Quality White Wine
- Get 14.5 oz Seafood Stock [enough to cover vegetables]
- Prepare 2 Cloves Fresh Garlic [chopped]
- Get 1/2 Cup Sliced Carrots
- Take 1/2 Cup Celery With Leaves
- Prepare 2 Diced Medium Potatoes
- Get 1/2 Medium White Onion
- Make ready 1/2 tsp Dried Thyme
- Make ready 1 Dash Half & Half
- Prepare 1/4 Cup Whole Milk
- Get to taste Fresh Ground Black Pepper
- Make ready ● For The Options/Sides
- Take as needed Fresh Croutons
- Take as needed Oyster Crackers
- Take as needed Fried Chopped Bacon
Thick & creamy New England Clam Chowder. Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a This creamy seafood chowder recipe begins with an easy-to-make homemade seafood stock, to which potatoes, shrimp, crab, and lobster meat are added. In a famous scene from the movie Glengarry Glenross Al Pacino's character, Ricky, talks about the insufferable heat in New York that day Chowder was first enjoyed by fishermen of these regions and originally made with whatever seafood was available, explaining. My first time making seafood chowder, this couldn't get any easier, a great "base" recipe, I loved this method and will be using it from now on.
Steps 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!
In a famous scene from the movie Glengarry Glenross Al Pacino's character, Ricky, talks about the insufferable heat in New York that day Chowder was first enjoyed by fishermen of these regions and originally made with whatever seafood was available, explaining. My first time making seafood chowder, this couldn't get any easier, a great "base" recipe, I loved this method and will be using it from now on. I used lobster, canned clams, shrimp, imitation crab (sushi kind), bite sized salmon pieces, haddock fish, mussels and bay scall. Seafood Chowder is to die for. It's perfect for a New Years Eve party or just because your craving hearty, seafood, comfort food.
So that’s going to wrap it up for this exceptional food mike's creamy stacked seafood chowder recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
