Mike's Stacked Seafood Chowder. The menu states they have the best chowder in town and they do! Have it in the bread bowl, you won't be sorry! Thank you for making us feel like.

The rich seafood chowder recipe — one of six "chowdahs" on the menu at Newick's Lobster House — is such a hit that it has to be made off-site. Seafood Chowder is often thought of as complicated and only something for a special occasion. Here in my home, it is a perfect weekend lunchtime recipe that This chowder has a rich, creamy but very mild base perfect for kids and I have chosen fish which again is very mild and accessible. You can cook Mike's Stacked Seafood Chowder using 32 ingredients and 11 steps. Here is how you cook that.

Ingredients of Mike's Stacked Seafood Chowder

🢂 8 Cups of Seafood Stock [made with all shells & strained x2].
🢂 of ☆ [note: you may not need all of your seafood stock].
🢂 1/2 Cup of Quality White Wine.
🢂 2 of Bay Leaves.
🢂 of ● For The Seafood [all fine chopped & presteamed].
🢂 of ☆ [note: reserve all shells for seafood stock].
🢂 1 Cup of Shreadded Snow Crab Legs [look closely for any shells].
🢂 1/2 Cup of Crawdad Tails [optional but consider them].
🢂 1 of LG Lobster Tail.
🢂 1 Cup of Shrimp.
🢂 1 Cup of Clams.
🢂 of ● For The Chowder [sauté hard veggies in 4 tbsp butter].
🢂 2 Cups of Heavy Cream.
🢂 1/2 Cup of Diced Celery [to be sautéd].
🢂 1/2 Cup of Diced Vidalia Onions [to be sautéd].
🢂 3 Cups of Diced Potatoes [parboiled].
🢂 1/4 Cup of Fresh Green Onions.
🢂 1 Dash of Saffron Threads.
🢂 1 tbsp of Fine Minced Garlic.
🢂 1/4 Cup of Fresh Chopped Parsley.
🢂 1/2 tsp of Fresh Thyme.
🢂 1 tsp of Old Bay Seasoning.
🢂 1/2 tsp of White Pepper.
🢂 1 tbsp of Fresh Ground Black Pepper.
🢂 4 tbsp of Butter & 1/4 Cup AP Flour.
🢂 of ● For The Options [to taste].
🢂 of Chopped Carrots.
🢂 of Sweet Corn.
🢂 of ● For The Sides [as needed].
🢂 of Dry Sherry [to drizzle over chowder].
🢂 of Fresh Warm Crispy French Bread.
🢂 of Seasoned Croutons.

See how to make a low-fat chowder that's creamy and full of flavor. A comfort food for many, seafood chowder satisfies the desire for a luscious creamy bowl of hearty goodness. * A proper chowder is thick enough to coat the spoon but not so thick you need to eat it with a fork. Chowder needs a flavorful jump start. Typically, that's rendered from bacon, pancetta, kielbasa, or chorizo that's been crisped up.

instructions Mike's Stacked Seafood Chowder

Various cold seafoods pictured..
Steamed whole crawdads pictured..
Pull all of your crab, lobster, crawdads, clams and shrimp meat from shells and reserve all shells..
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.
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..
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..
Simmer chowder for 30 minutes. Stir regularly..
Add your seafood to your chowder in the last 5 minutes of simmering..
Serve chowder piping hot with crispy warm French bread for dipping and seasoned croutons. Also, Sherry to drizzle over the top if desired..
Or, crispy garlic crustinins..
Enjoy!.

Say it with me now: CHOWDAH. (It tastes better with an accent, but in no way is this a traditional New England-style, ok?) Season with salt and pepper. Stir in the fennel fronds and divide the chowder among bowls. Seafood Chowder. this link is to an external site that may or may not meet accessibility guidelines. Chock-full of fish, shrimp and scallops, this comforting chowder has been pleasing my family for many years. The seasoned oyster crackers add a bit of spice.—Virginia Anthony, Jacksonville, Florida.