Mike's Creamy Stacked Seafood Chowder.

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Ingredients of Mike's Creamy Stacked Seafood Chowder

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

Mike's Creamy Stacked Seafood Chowder instructions

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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