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