Hey everyone, it’s Kayley, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mike's stacked seafood chowder. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mike's Stacked Seafood Chowder is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Mike's Stacked Seafood Chowder is something which I have loved my whole life. They’re fine and they look fantastic.

At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. Growing up in Cape Breton im surrounded by Seafood. This chowder is so simple and everyone.

To get started with this recipe, we must first prepare a few ingredients. You can have mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Stacked Seafood Chowder:

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

But the rich seafood chowder—one of six "chowdahs" on the menu—is such a hit that it has to be made off-site. You can get your chowder the "original" way, teeming with bay scallops, shrimp, clams, and haddock—but insiders know to ask for added lobster, which turns this chowder into something. The best seafood chowder - Discover a complete collection of Seafood chowder recipes explained step-by-step, with photos and handy cooking tips! This creamy seafood chowder recipe starts with an easy-to-make homemade seafood stock, to which potatoes, shrimp, crab, and lobster meat are added.

Steps 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!

Cod Chowder and Fish Stew History. Photo from Fisheries and Aquaculture, Government of Newfoundland and Labrador. Nourishing seafood chowder was partly invented by the Mi'kmaq people of Newfoundland, who cooked prolifically with clams and shellfish, and the region's French émigrés. It is thought 'chowder' comes from the French word chaudière, an iron pot that early French settlers took to the Maritime. Skippers Seafood & Chowder House is a group of independently owned and operated locations licensed by Starway Restaurants, LLC.

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