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