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Mike's Stacked Seafood Chowder
Mike's Stacked Seafood Chowder

Before you jump to Mike's Stacked Seafood Chowder recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family must start making changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.

You may well prefer cooking food with your oven, but using a microwave instead will cost you way less money. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, but that is not true. Mainly if you make certain the dishwasher is full prior to starting a cycle. By cool drying or air drying the dishes instead of heat drying them, you can raise the amount of money you save.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. A lot of it is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to mike's stacked seafood chowder recipe. You can cook mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Mike's Stacked Seafood Chowder:
  1. You need 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. Provide 2 Bay Leaves
  5. Provide ● 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. You need 1/2 Cup Crawdad Tails [optional but consider them]
  9. Take 1 LG Lobster Tail
  10. Provide 1 Cup Shrimp
  11. Prepare 1 Cup Clams
  12. You need ● For The Chowder [sauté hard veggies in 4 tbsp butter]
  13. Take 2 Cups Heavy Cream
  14. You need 1/2 Cup Diced Celery [to be sautéd]
  15. Use 1/2 Cup Diced Vidalia Onions [to be sautéd]
  16. Take 3 Cups Diced Potatoes [parboiled]
  17. Provide 1/4 Cup Fresh Green Onions
  18. Prepare 1 Dash Saffron Threads
  19. Provide 1 tbsp Fine Minced Garlic
  20. Get 1/4 Cup Fresh Chopped Parsley
  21. Take 1/2 tsp Fresh Thyme
  22. You need 1 tsp Old Bay Seasoning
  23. Provide 1/2 tsp White Pepper
  24. Get 1 tbsp Fresh Ground Black Pepper
  25. You need 4 tbsp Butter & 1/4 Cup AP Flour
  26. Provide ● For The Options [to taste]
  27. Use Chopped Carrots
  28. Provide Sweet Corn
  29. Prepare ● For The Sides [as needed]
  30. Take Dry Sherry [to drizzle over chowder]
  31. Get Fresh Warm Crispy French Bread
  32. Take Seasoned Croutons
Instructions to make 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!

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