Mike's Stacked Seafood Chowder

Name: Mike's Stacked Seafood Chowder
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 Cups Seafood Stock [made with all shells & strained x2]; ☆ [note: you may not need all of your seafood stock]; 1/2 Cup Quality White Wine; 2 Bay Leaves; ● For The Seafood [all fine chopped & presteamed]; ☆ [note: reserve all shells for seafood stock]; 1 Cup Shreadded Snow Crab Legs [look closely for any shells]; 1/2 Cup Crawdad Tails [optional but consider them]; 1 LG Lobster Tail; 1 Cup Shrimp; 1 Cup Clams; ● For The Chowder [sauté hard veggies in 4 tbsp butter]; 2 Cups Heavy Cream; 1/2 Cup Diced Celery [to be sautéd]; 1/2 Cup Diced Vidalia Onions [to be sautéd]; 3 Cups Diced Potatoes [parboiled]; 1/4 Cup Fresh Green Onions; 1 Dash Saffron Threads; 1 tbsp Fine Minced Garlic; 1/4 Cup Fresh Chopped Parsley; 1/2 tsp Fresh Thyme; 1 tsp Old Bay Seasoning; 1/2 tsp White Pepper; 1 tbsp Fresh Ground Black Pepper; 4 tbsp Butter & 1/4 Cup AP Flour; ● For The Options [to taste]; Chopped Carrots; Sweet Corn; ● For The Sides [as needed]; Dry Sherry [to drizzle over chowder]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So, what to do with leftover lobster, crab, shrimp, clams and crawdad meat? This is what I asked of my 7 year old students. So, I charged them with creating a special dish for their parents this evening. Truthfully, I thought they'd make a simple bagel spread. Boy was I wrong.

Your creamy chowder was delicious kiddos! Excelent work! And, that fresh crispy garlic French bread for dipping took it over the top! I loved this dish! So did your parents!

Mike's Stacked Seafood Chowder

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MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Your creamy chowder was delicious kiddos! Excelent work! And, that fresh crispy garlic French bread for dipping took it over the top! I loved this dish! So did your parents!

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Ingredients

45 Minutes

4 servings

8 CupsSeafood Stock [made with all shells & strained x2]
☆ [note: you may not need all of your seafood stock]
1/2 CupQuality White Wine
2Bay Leaves
● For The Seafood [all fine chopped & presteamed]
☆ [note: reserve all shells for seafood stock]
1 CupShreadded Snow Crab Legs [look closely for any shells]
1/2 CupCrawdad Tails [optional but consider them]
1LG Lobster Tail
1 CupShrimp
1 CupClams
● For The Chowder [sauté hard veggies in 4 tbsp butter]
2 CupsHeavy Cream
1/2 CupDiced Celery [to be sautéd]
1/2 CupDiced Vidalia Onions [to be sautéd]
3 CupsDiced Potatoes [parboiled]
1/4 CupFresh Green Onions
1 DashSaffron Threads
1 tbspFine Minced Garlic
1/4 CupFresh Chopped Parsley
1/2 tspFresh Thyme
1 tspOld Bay Seasoning
1/2 tspWhite Pepper
1 tbspFresh Ground Black Pepper
4 tbspButter & 1/4 Cup AP Flour
● For The Options [to taste]
Chopped Carrots
Sweet Corn
● For The Sides [as needed]
Dry Sherry [to drizzle over chowder]
Fresh Warm Crispy French Bread
Seasoned Croutons

Cooking Instructions

45 Minutes

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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MMOBRIEN @cook_2891564

on July 08, 2017 12:42

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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Mike's Stacked Seafood Chowder

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