This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mike's Creamy Stacked Seafood Chowder. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mike's Creamy Stacked Seafood Chowder as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner you should try this Mike's Creamy Stacked Seafood Chowder recipe. This Mike's Creamy Stacked Seafood Chowder make for a tasty summer dinner that you can make it easy. The Mike's Creamy Stacked Seafood Chowder recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mike's Creamy Stacked Seafood Chowder recipe.

Mike's Creamy Stacked Seafood Chowder.

Before preparing the dish, I have done some research on how to cook Mike's Creamy Stacked Seafood Chowder easily with yummy taste. You can have Mike's Creamy Stacked Seafood Chowder using 36 ingredients and 12 steps. Here is how you achieve that.

Tasty Mike's Creamy Stacked Seafood Chowder Recipe Ingredients

Prepare of ● For The Seafood [all equal parts - rinsed & rough chopped].
Prepare of [my students used a cup a piece].
You need to taste of Fresh Monk Fish [not shown in photos].
You need to taste of Fresh Scallops.
You need to taste of Fresh Shrimp.
Prepare to taste of Fresh Lobster.
It's to taste of Fresh Clams.
Prepare of ● For The EZ Basic Soup Base.
Prepare 4 (14.5 Cans) of Progresso Clam Chowder [no subs].
It's as needed of Whole Milk [add slowly].
You need 1/3 Cup of Heavy Cream [add slowly].
It's to taste of Fresh White Pepper.
It's 2 Cloves of Fresh Garlic [chopped].
Prepare 1.5 tsp of Old Bay Seasoning.
It's 1/2 tsp of Celery Salt.
You need 1 Cup of Drained Sweet Corn.
Prepare 2 of EX LG White Mushrooms [sliced].
It's 1/4 Cup of Fresh Parsley Leaves [chopped + reserves for garnish].
Prepare 1 (8.75 oz) of Sweet Corn [drained].
It's 2 tbsp of Salted Butter.
Prepare of ● For The Vegetables & Seafood Stock.
It's 1/2 Cup of Quality White Wine.
Prepare 14.5 oz of Seafood Stock [enough to cover vegetables].
You need 2 Cloves of Fresh Garlic [chopped].
It's 1/2 Cup of Sliced Carrots.
It's 1/2 Cup of Celery With Leaves.
It's 2 of Diced Medium Potatoes.
It's 1/2 of Medium White Onion.
It's 1/2 tsp of Dried Thyme.
Prepare 1 Dash of Half & Half.
Prepare 1/4 Cup of Whole Milk.
It's to taste of Fresh Ground Black Pepper.
It's of ● For The Options/Sides.
It's as needed of Fresh Croutons.
You need as needed of Oyster Crackers.
You need as needed of Fried Chopped Bacon.

How to make Mike's Creamy Stacked Seafood Chowder from scracth

Add everything in the Soup Base section in a large pot. Turn heat on low. Stir regularly..
Pull your fresh seafood from husks..
Reserve all husks and skins. Boil husks in water with onions for 20 minutes to make your seafood stock..
Strain broth..
Chop seafood into small cubes then refrigerate..
Chop everything in the Vegetable and Seafood Stock section and add them to broth and wine. Boil for 25 minutes..
Strain vegetables but reserve broth just in case it's needed for thinning soup base..
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..
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..
All ingredients are now incorporated..
Add fresh thick cut chopoed crispy bacon to garnish if you'd like!.
Serve with fresh bread for dipping or, croutons. Enjoy!.