Practical Method to Preparing Extraordinary Mike's Creamy Stacked Seafood Chowder
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To prepare an extraordinary Mike's Creamy Stacked Seafood Chowder, below are the ingridients needed:
- Take of ● For The Seafood [all equal parts - rinsed & rough chopped].
- Take of [my students used a cup a piece].
- Provide to taste of Fresh Monk Fish [not shown in photos].
- Provide to taste of Fresh Scallops.
- Provide to taste of Fresh Shrimp.
- You need to taste of Fresh Lobster.
- Prepare to taste of Fresh Clams.
- Take of ● For The EZ Basic Soup Base.
- Provide 4 (14.5 Cans) of Progresso Clam Chowder [no subs].
- Get as needed of Whole Milk [add slowly].
- You need 1/3 Cup of Heavy Cream [add slowly].
- You need to taste of Fresh White Pepper.
- Take 2 Cloves of Fresh Garlic [chopped].
- Prepare 1.5 tsp of Old Bay Seasoning.
- Use 1/2 tsp of Celery Salt.
- Provide 1 Cup of Drained Sweet Corn.
- Prepare 2 of EX LG White Mushrooms [sliced].
- Get 1/4 Cup of Fresh Parsley Leaves [chopped + reserves for garnish].
- Take 1 (8.75 oz) of Sweet Corn [drained].
- Provide 2 tbsp of Salted Butter.
- Provide of ● For The Vegetables & Seafood Stock.
- Get 1/2 Cup of Quality White Wine.
- Provide 14.5 oz of Seafood Stock [enough to cover vegetables].
- Prepare 2 Cloves of Fresh Garlic [chopped].
- Provide 1/2 Cup of Sliced Carrots.
- Provide 1/2 Cup of Celery With Leaves.
- Get 2 of Diced Medium Potatoes.
- You need 1/2 of Medium White Onion.
- Take 1/2 tsp of Dried Thyme.
- Use 1 Dash of Half & Half.
- Take 1/4 Cup of Whole Milk.
- Use to taste of Fresh Ground Black Pepper.
- You need of ● For The Options/Sides.
- Prepare as needed of Fresh Croutons.
- You need as needed of Oyster Crackers.
- Use as needed of Fried Chopped Bacon.
After preparing the ingridients, now you are good to make your 5-star Mike's Creamy Stacked Seafood Chowder by following the procedures below:
- 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!.
This is one great chowder recipe. It's super creamy and guaranteed to warm you up on a cold night. All the wonderful flavors of the fish shine through, but I have made Seafood Chowder numerous times over the years. I think - and so does my family, that this was my best! 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.
Recipe : Mike's Creamy Stacked Seafood Chowder
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