Recipe of Any-night-of-the-week Mike's Creamy Stacked Seafood Chowder

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We hope you got insight from reading it, now let's go back to mike's creamy stacked seafood chowder recipe. You can cook mike's creamy stacked seafood chowder using 36 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Mike's Creamy Stacked Seafood Chowder:

1. Provide of ● For The Seafood [all equal parts - rinsed & rough chopped].
2. Use of [my students used a cup a piece].
3. You need to taste of Fresh Monk Fish [not shown in photos].
4. Provide to taste of Fresh Scallops.
5. Provide to taste of Fresh Shrimp.
6. You need to taste of Fresh Lobster.
7. Take to taste of Fresh Clams.
8. Use of ● For The EZ Basic Soup Base.
9. Provide 4 (14.5 Cans) of Progresso Clam Chowder [no subs].
10. You need as needed of Whole Milk [add slowly].
11. Provide 1/3 Cup of Heavy Cream [add slowly].
12. You need to taste of Fresh White Pepper.
13. Take 2 Cloves of Fresh Garlic [chopped].
14. Prepare 1.5 tsp of Old Bay Seasoning.
15. You need 1/2 tsp of Celery Salt.
16. Take 1 Cup of Drained Sweet Corn.
17. You need 2 of EX LG White Mushrooms [sliced].
18. Get 1/4 Cup of Fresh Parsley Leaves [chopped + reserves for garnish].
19. Prepare 1 (8.75 oz) of Sweet Corn [drained].
20. Get 2 tbsp of Salted Butter.
21. Get of ● For The Vegetables & Seafood Stock.
22. Take 1/2 Cup of Quality White Wine.
23. You need 14.5 oz of Seafood Stock [enough to cover vegetables].
24. Get 2 Cloves of Fresh Garlic [chopped].
25. You need 1/2 Cup of Sliced Carrots.
26. Use 1/2 Cup of Celery With Leaves.
27. Provide 2 of Diced Medium Potatoes.
28. You need 1/2 of Medium White Onion.
29. Take 1/2 tsp of Dried Thyme.
30. Take 1 Dash of Half & Half.
31. Prepare 1/4 Cup of Whole Milk.
32. Use to taste of Fresh Ground Black Pepper.
33. Use of ● For The Options/Sides.
34. Prepare as needed of Fresh Croutons.
35. Get as needed of Oyster Crackers.
36. Get as needed of Fried Chopped Bacon.

Instructions to make Mike's Creamy Stacked Seafood Chowder:

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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