Mike's Creamy Stacked Seafood Chowder

Name: Mike's Creamy Stacked Seafood Chowder
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Seafood [all equal parts - rinsed & rough chopped]; [my students used a cup a piece]; 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; ● For The EZ Basic Soup Base; 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; 2 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; ● For The Vegetables & Seafood Stock; 1/2 Cup Quality White Wine; 14.5 oz Seafood Stock [enough to cover vegetables]; 2 Cloves Fresh Garlic [chopped]; 1/2 Cup Sliced Carrots; 1/2 Cup Celery With Leaves; 2 Diced Medium Potatoes; 1/2 Medium White Onion; 1/2 tsp Dried Thyme; 1 Dash Half & Half

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

For those in the know, I have what we all call, "The Four Armageddon Pantries," in my home. Yup, four entire rooms devoted to endless food supplies. Anyway, today three of my students were charged with making a comforting lunch since it was so cloudy and gloomy here. All the while rotating our older canned reserves. Well, that they did! Their chowder turned out delicious! Excelent work with delicious shortcuts kiddos! This was a fantastic chowder and so darn comforting!

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!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

Saved

Ingredients

60 mins

8 servings

● For The Seafood [all equal parts - rinsed & rough chopped]
[my students used a cup a piece]
to tasteFresh Monk Fish [not shown in photos]
to tasteFresh Scallops
to tasteFresh Shrimp
to tasteFresh Lobster
to tasteFresh Clams
● For The EZ Basic Soup Base
4 (14.5 Cans)Progresso Clam Chowder [no subs]
as neededWhole Milk [add slowly]
1/3 CupHeavy Cream [add slowly]
to tasteFresh White Pepper
2 ClovesFresh Garlic [chopped]
1.5 tspOld Bay Seasoning
1/2 tspCelery Salt
1 CupDrained Sweet Corn
2EX LG White Mushrooms [sliced]
1/4 CupFresh Parsley Leaves [chopped + reserves for garnish]
1 (8.75 oz)Sweet Corn [drained]
2 tbspSalted Butter
● For The Vegetables & Seafood Stock
1/2 CupQuality White Wine
14.5 ozSeafood Stock [enough to cover vegetables]
2 ClovesFresh Garlic [chopped]
1/2 CupSliced Carrots
1/2 CupCelery With Leaves
2Diced Medium Potatoes
1/2Medium White Onion
1/2 tspDried Thyme
1 DashHalf & Half
1/4 CupWhole Milk
to tasteFresh Ground Black Pepper
● For The Options/Sides
as neededFresh Croutons
as neededOyster Crackers
as neededFried Chopped Bacon

Saved

Steps

60 mins

1

Add everything in the Soup Base section in a large pot. Turn heat on low. Stir regularly.
2

Pull your fresh seafood from husks.
3

Reserve all husks and skins. Boil husks in water with onions for 20 minutes to make your seafood stock.
4

Strain broth.
5

Chop seafood into small cubes then refrigerate.
6

Chop everything in the Vegetable and Seafood Stock section and add them to broth and wine. Boil for 25 minutes.
7

Strain vegetables but reserve broth just in case it's needed for thinning soup base.
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.
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.
10

All ingredients are now incorporated.
11

Add fresh thick cut chopoed crispy bacon to garnish if you'd like!
12

Serve with fresh bread for dipping or, croutons. Enjoy!

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MMOBRIEN @cook_2891564

on March 08, 2017 08:38

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Chowder Scallop White Onion Lobster Mushroom Vege Monkfish Seafood Sweet Corn Shrimp Pepper Oyster Celery Butter Bacon Carrot Clam Potato Garlic Wine

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Mike's Creamy Stacked Seafood Chowder

Mike's Creamy Stacked Seafood Chowder

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