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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 Green Living In The Kitchen area Will Save You Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active contribution. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.

Start with changing the lights. This will probably go outside of the kitchen, but that is okay. The usual light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more initially, but they last ten times longer, and use a lesser amount of electricity. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. Coupled with different light bulbs, you have to learn to leave the lights off when they are not needed. In the kitchen is where you’ll regularly find members of a family, and often the lights usually are not turned off until the last person goes to bed. And it’s not confined to the kitchen, it goes on in other parts of the house at the same time. Make a practice of having the lights on only when they are required, and you’ll be surprised at the amount of electricity you save.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that difficult. It’s about being practical, most of the time.

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

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