Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's stacked seafood chowder. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mike's Stacked Seafood Chowder is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Mike's Stacked Seafood Chowder is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mike's Stacked Seafood Chowder:

1. Make ready Seafood Stock [made with all shells & strained x2]
2. Take ☆ [note: you may not need all of your seafood stock]
3. Take Quality White Wine
4. Get Bay Leaves
5. Make ready ● For The Seafood [all fine chopped & presteamed]
6. Take ☆ [note: reserve all shells for seafood stock]
7. Make ready Shreadded Snow Crab Legs [look closely for any shells]
8. Make ready Crawdad Tails [optional but consider them]
9. Take LG Lobster Tail
10. Get Shrimp
11. Take Clams
12. Prepare ● For The Chowder [sauté hard veggies in 4 tbsp butter]
13. Make ready Heavy Cream
14. Prepare Diced Celery [to be sautéd]
15. Get Diced Vidalia Onions [to be sautéd]
16. Get Diced Potatoes [parboiled]
17. Prepare Fresh Green Onions
18. Take Saffron Threads
19. Get Fine Minced Garlic
20. Prepare Fresh Chopped Parsley
21. Make ready Fresh Thyme
22. Take Old Bay Seasoning
23. Get White Pepper
24. Get Fresh Ground Black Pepper
25. Make ready Butter & 1/4 Cup AP Flour
26. Get ● For The Options [to taste]
27. Take Chopped Carrots
28. Prepare Sweet Corn
29. Take ● For The Sides [as needed]
30. Make ready Dry Sherry [to drizzle over chowder]
31. Make ready Fresh Warm Crispy French Bread
32. Prepare Seasoned Croutons

Instructions to make Mike's Stacked Seafood Chowder:

1. Various cold seafoods pictured.
2. Steamed whole crawdads pictured.
3. Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells.
4. 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
5. 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.
6. 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.
7. Simmer chowder for 30 minutes. Stir regularly.
8. Add your seafood to your chowder in the last 5 minutes of simmering.
9. Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired.
10. Or, crispy garlic crustinins.
11. Enjoy!

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