Mike's Stacked Seafood Chowder Fresh mussels, fish, and shrimp, and a mix of. Say it with me now: CHOWDAH. (It tastes better with an accent, but in no way is this a traditional New England-style, ok?) Season with salt and pepper. Stir in the fennel fronds and divide the chowder among bowls.

Ingredients of Mike's Stacked Seafood Chowder

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

Mike's Stacked Seafood Chowder instructions

  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!.

Prawns, squid, crab - bung all your favourite seafood into this warming, low-fat and nutritious seafood chowder soup. Seafood Chowder is often thought of as complicated and only something for a special occasion. Here in my home, it is a perfect weekend lunchtime recipe that This chowder has a rich, creamy but very mild base perfect for kids and I have chosen fish which again is very mild and accessible. Atkins welcomes you to try our delicious Quick Seafood Chowder recipe for a low carb lifestyle. Get started by browsing our full list of ingredients here.

Get Latest Recipe : HOME