Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Mike's Creamy Stacked Seafood Chowder

Mike's Creamy Stacked Seafood Chowder

Name: How to cook Mike's Creamy Stacked Seafood Chowder - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Creamy Stacked Seafood Chowder

One piping hot hearty seafood chowder! Perfect especially on a super chilly, windy, rainey stormy night! Served with loads of succulent seafood in every stinkiin' bite!

Ingredient

Food ration :

8 servings

Cooking time :

60 mins

to taste

Fresh Monk Fish [not shown in photos]

to taste

Fresh Scallops

to taste

Fresh Shrimp

to taste

Fresh Lobster

to taste

Fresh Clams

4 (14.5 Cans)

Progresso Clam Chowder [no subs]

as needed

Whole Milk [add slowly]

1/3 Cup

Heavy Cream [add slowly]

to taste

Fresh White Pepper

2 Cloves

Fresh Garlic [chopped]

1.5 tsp

Old Bay Seasoning

1/2 tsp

Celery Salt

1 Cup

Drained Sweet Corn

EX LG White Mushrooms [sliced]

1/4 Cup

Fresh Parsley Leaves [chopped + reserves for garnish]

1 (8.75 oz)

Sweet Corn [drained]

2 tbsp

Salted Butter

1/2 Cup

Quality White Wine

14.5 oz

Seafood Stock [enough to cover vegetables]

1/2 Cup

Sliced Carrots

1/2 Cup

Celery With Leaves

Diced Medium Potatoes

1/2

Medium White Onion

1/2 tsp

Dried Thyme

1 Dash

Half & Half

1/4 Cup

Whole Milk

to taste

Fresh Ground Black Pepper

as needed

Fresh Croutons

as needed

Oyster Crackers

as needed

Fried Chopped Bacon

Cooking instructions

* Step 1

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

* Step 2

Pull your fresh seafood from husks.

* Step 3

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

* Step 4

Strain broth.

* Step 5

Chop seafood into small cubes then refrigerate.

* Step 6

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

* Step 7

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

* Step 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.

* Step 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.