Mike's Creamy Stacked Seafood Chowder. Mike's Creamy Stacked Seafood Chowder

You can cook Mike's Creamy Stacked Seafood Chowder using 36 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mike's Creamy Stacked Seafood Chowder
  1. You need of ● For The Seafood [all equal parts - rinsed & rough chopped].
  2. It’s of [my students used a cup a piece].
  3. You need to taste of Fresh Monk Fish [not shown in photos].
  4. It’s to taste of Fresh Scallops.
  5. You need to taste of Fresh Shrimp.
  6. Prepare to taste of Fresh Lobster.
  7. It’s to taste of Fresh Clams.
  8. You need of ● For The EZ Basic Soup Base.
  9. It’s 4 (14.5 Cans) of Progresso Clam Chowder [no subs].
  10. You need as needed of Whole Milk [add slowly].
  11. It’s 1/3 Cup of Heavy Cream [add slowly].
  12. It’s to taste of Fresh White Pepper.
  13. It’s 2 Cloves of Fresh Garlic [chopped].
  14. Prepare 1.5 tsp of Old Bay Seasoning.
  15. You need 1/2 tsp of Celery Salt.
  16. You need 1 Cup of Drained Sweet Corn.
  17. It’s 2 of EX LG White Mushrooms [sliced].
  18. It’s 1/4 Cup of Fresh Parsley Leaves [chopped + reserves for garnish].
  19. You need 1 (8.75 oz) of Sweet Corn [drained].
  20. It’s 2 tbsp of Salted Butter.
  21. You need of ● For The Vegetables & Seafood Stock.
  22. Prepare 1/2 Cup of Quality White Wine.
  23. Prepare 14.5 oz of Seafood Stock [enough to cover vegetables].
  24. You need 2 Cloves of Fresh Garlic [chopped].
  25. Prepare 1/2 Cup of Sliced Carrots.
  26. You need 1/2 Cup of Celery With Leaves.
  27. You need 2 of Diced Medium Potatoes.
  28. Prepare 1/2 of Medium White Onion.
  29. Prepare 1/2 tsp of Dried Thyme.
  30. You need 1 Dash of Half & Half.
  31. It’s 1/4 Cup of Whole Milk.
  32. Prepare to taste of Fresh Ground Black Pepper.
  33. You need of ● For The Options/Sides.
  34. It’s as needed of Fresh Croutons.
  35. It’s as needed of Oyster Crackers.
  36. It’s as needed of Fried Chopped Bacon.
Mike's Creamy Stacked Seafood Chowder instructions

  1. Add everything in the Soup Base section in a large pot. Turn heat on low. Stir regularly..

  2. Pull your fresh seafood from husks..

  3. Reserve all husks and skins. Boil husks in water with onions for 20 minutes to make your seafood stock..

  4. Strain broth..

  5. Chop seafood into small cubes then refrigerate..

  6. Chop everything in the Vegetable and Seafood Stock section and add them to broth and wine. Boil for 25 minutes..

  7. Strain vegetables but reserve broth just in case it's needed for thinning soup base..

  8. 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..

  9. 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..

  10. All ingredients are now incorporated..

  11. Add fresh thick cut chopoed crispy bacon to garnish if you'd like!.

  12. Serve with fresh bread for dipping or, croutons. Enjoy!.