Mike's Creamy Stacked Seafood Chowder
MMOBRIEN @cook_2891564
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!
Open in Cookpad AppCooking Instructions
- 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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Written by
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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