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 achieve it.

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

  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!.