Recipe of Speedy Mike's Creamy Stacked Seafood Chowder

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

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

Steps 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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