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We hope you got benefit from reading it, now let’s go back to mike's creamy stacked seafood chowder recipe. To cook 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]
- You need [my students used a cup a piece]
- Get to taste Fresh Monk Fish [not shown in photos]
- Take to taste Fresh Scallops
- Use to taste Fresh Shrimp
- Prepare to taste Fresh Lobster
- Get to taste Fresh Clams
- Take ● For The EZ Basic Soup Base
- You need 4 (14.5 Cans) Progresso Clam Chowder [no subs]
- Take as needed Whole Milk [add slowly]
- Use 1/3 Cup Heavy Cream [add slowly]
- Provide to taste Fresh White Pepper
- Prepare 2 Cloves Fresh Garlic [chopped]
- Use 1.5 tsp Old Bay Seasoning
- You need 1/2 tsp Celery Salt
- You need 1 Cup Drained Sweet Corn
- Prepare 2 EX LG White Mushrooms [sliced]
- Provide 1/4 Cup Fresh Parsley Leaves [chopped + reserves for garnish]
- Provide 1 (8.75 oz) Sweet Corn [drained]
- Prepare 2 tbsp Salted Butter
- Take ● For The Vegetables & Seafood Stock
- Use 1/2 Cup Quality White Wine
- Take 14.5 oz Seafood Stock [enough to cover vegetables]
- You need 2 Cloves Fresh Garlic [chopped]
- Take 1/2 Cup Sliced Carrots
- Get 1/2 Cup Celery With Leaves
- Use 2 Diced Medium Potatoes
- Take 1/2 Medium White Onion
- Provide 1/2 tsp Dried Thyme
- Provide 1 Dash Half & Half
- Get 1/4 Cup Whole Milk
- Use to taste Fresh Ground Black Pepper
- Use ● For The Options/Sides
- Prepare as needed Fresh Croutons
- Take as needed Oyster Crackers
- Use as needed Fried Chopped Bacon
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!
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