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Mike's Stacked Seafood Chowder
Mike's Stacked Seafood Chowder

Before you jump to Mike's Stacked Seafood Chowder recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

Wholesome eating encourages a feeling of wellness. If we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. A piece of pizza will not cause you to feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be tough when it is snack time. You can spend numerous hours at the food market searching for the perfect snack foods to make you feel healthy. Here are some healthy snacks that you can use when you need a fast pick me up.

If you’re looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Make the change from refined products including white bread to the healthier whole grain alternatives.

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to mike's stacked seafood chowder recipe. You can have mike's stacked seafood chowder using 32 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Mike's Stacked Seafood Chowder:
  1. Use 8 Cups Seafood Stock [made with all shells & strained x2]
  2. You need ☆ [note: you may not need all of your seafood stock]
  3. Prepare 1/2 Cup Quality White Wine
  4. Take 2 Bay Leaves
  5. Prepare ● For The Seafood [all fine chopped & presteamed]
  6. You need ☆ [note: reserve all shells for seafood stock]
  7. Provide 1 Cup Shreadded Snow Crab Legs [look closely for any shells]
  8. Prepare 1/2 Cup Crawdad Tails [optional but consider them]
  9. You need 1 LG Lobster Tail
  10. Take 1 Cup Shrimp
  11. Provide 1 Cup Clams
  12. Prepare ● For The Chowder [sauté hard veggies in 4 tbsp butter]
  13. Get 2 Cups Heavy Cream
  14. Use 1/2 Cup Diced Celery [to be sautéd]
  15. Take 1/2 Cup Diced Vidalia Onions [to be sautéd]
  16. Provide 3 Cups Diced Potatoes [parboiled]
  17. You need 1/4 Cup Fresh Green Onions
  18. Use 1 Dash Saffron Threads
  19. You need 1 tbsp Fine Minced Garlic
  20. Provide 1/4 Cup Fresh Chopped Parsley
  21. Get 1/2 tsp Fresh Thyme
  22. Get 1 tsp Old Bay Seasoning
  23. Take 1/2 tsp White Pepper
  24. Use 1 tbsp Fresh Ground Black Pepper
  25. Provide 4 tbsp Butter & 1/4 Cup AP Flour
  26. Get ● For The Options [to taste]
  27. Prepare Chopped Carrots
  28. Prepare Sweet Corn
  29. Take ● For The Sides [as needed]
  30. Provide Dry Sherry [to drizzle over chowder]
  31. Provide Fresh Warm Crispy French Bread
  32. Prepare Seasoned Croutons
Steps to make Mike's Stacked Seafood Chowder:
  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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