Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mike's stacked seafood chowder. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. Jersey Mike's Subs makes a Sub Above - fresh sliced, authentic Northeast-American style sub sandwiches on fresh baked bread. Subs are prepared Mike's Way® with onions, lettuce, tomatoes, oil, vinegar and spices.
Mike's Stacked Seafood Chowder is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Mike's Stacked Seafood Chowder is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mike's Stacked Seafood Chowder:
- Make ready 8 Cups Seafood Stock [made with all shells & strained x2]
- Make ready ☆ [note: you may not need all of your seafood stock]
- Prepare 1/2 Cup Quality White Wine
- Make ready 2 Bay Leaves
- Take ● For The Seafood [all fine chopped & presteamed]
- Take ☆ [note: reserve all shells for seafood stock]
- Take 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
- Prepare 1/2 Cup Crawdad Tails [optional but consider them]
- Take 1 LG Lobster Tail
- Get 1 Cup Shrimp
- Take 1 Cup Clams
- Prepare ● For The Chowder [sauté hard veggies in 4 tbsp butter]
- Prepare 2 Cups Heavy Cream
- Make ready 1/2 Cup Diced Celery [to be sautéd]
- Make ready 1/2 Cup Diced Vidalia Onions [to be sautéd]
- Prepare 3 Cups Diced Potatoes [parboiled]
- Prepare 1/4 Cup Fresh Green Onions
- Get 1 Dash Saffron Threads
- Make ready 1 tbsp Fine Minced Garlic
- Get 1/4 Cup Fresh Chopped Parsley
- Make ready 1/2 tsp Fresh Thyme
- Get 1 tsp Old Bay Seasoning
- Make ready 1/2 tsp White Pepper
- Prepare 1 tbsp Fresh Ground Black Pepper
- Prepare 4 tbsp Butter & 1/4 Cup AP Flour
- Take ● For The Options [to taste]
- Make ready Chopped Carrots
- Make ready Sweet Corn
- Make ready ● For The Sides [as needed]
- Make ready Dry Sherry [to drizzle over chowder]
- Take Fresh Warm Crispy French Bread
- Prepare Seasoned Croutons
Tried many different combinations (including replacing calamari with lobster meat). Marilyn McAvoy: The chowder was unbelievable. People were going back for second bowls. I really thought about going back because it was so Cameron confirmed that he had eaten the chowder but said that he avoided a trip to the hospital by forcing himself to throw up the contaminated food.
Instructions to make Mike's Stacked Seafood Chowder:
- Various cold seafoods pictured.
- Steamed whole crawdads pictured.
- Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells.
- 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
- 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.
- 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.
- Simmer chowder for 30 minutes. Stir regularly.
- Add your seafood to your chowder in the last 5 minutes of simmering.
- Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired.
- Or, crispy garlic crustinins.
- Enjoy!
Salmon Chowder The Pacific Northwest Seafood Cookbook. Clam chowder may get all the press, but this one-pot salmon version embodies the ethos behind Pacific Northwest seafood: a stunning, soul-warming dish with the fish as the star of the show. A comfort food for many, seafood chowder satisfies the desire for a luscious creamy bowl of hearty goodness. * A proper chowder is thick enough to coat the spoon but not so thick you need to eat it with a fork. Each bit of seafood floats in its own little aura, waiting to be spooned into your mouth. The best seafood chowder - Discover a complete collection of Seafood chowder recipes explained step-by-step, with photos and handy cooking tips!
So that’s going to wrap this up for this special food mike's stacked seafood chowder recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
