Are looking for a mike's stacked seafood chowder recipe that is delicious? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious mike's stacked seafood chowder should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of mike's stacked seafood chowder, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare mike's stacked seafood chowder which is delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings used in prepare

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

Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Recipe of Award-winning Mike's Stacked Seafood Chowder. The cold Benguela Current that flows along the West Coast of Africa is rich in seafood, so you can't visit Swakopmund and not have.

How to make:process 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!
12. Done and ready to serve!

Preparation In a large soup pot, cook the bacon to your desired doneness. Add the diced onions, celery, and butter to the pot. Add diced potatoes and heavy cream to the pot. Cook until the potatoes are al dente. Add the seafood of your choice to the pot.

how is this? Easy isn’t it? That’s the prepare mike's stacked seafood chowder that you do at home. Good luck!