PCC Seafood Chowder
Yield: Makes about 1 gallon
- 2 tablespoons high-heat oil Add to list
- 2 slices bacon, chopped Add to list
- 3/4 cup diced onions Add to list
- 3/4 cup diced celery Add to list
- 1 cup sliced leeks (white and light green parts, only) Add to list
- Sea salt and black pepper, to taste Add to list
- 1 tablespoon dried thyme Add to list
- 2 pounds russet potatoes, peeled and diced Add to list
- 6 cups vegetable stock Add to list
- 4 tablespoons unsalted butter Add to list
- 1/2 cup unbleached all-purpose flour Add to list
- 1/2 pound salmon fillet, bones removed and fish cut into 1/2-inch pieces Add to list
- 1/2 pound other fish or shellfish, cut into 1/2-inch pieces or removed from the shell Add to list
- 1 cup heavy cream Add to list
- 2 tablespoons chopped fresh parsley Add to list
Heat oil in a large pot over medium-high heat. Cook bacon until brown and crispy, 5 to 7 minutes. Add onions and sauté until translucent and soft, about 7 minutes. Add celery, leeks, salt, pepper and thyme; sauté another few minutes. Add potatoes and vegetable stock; bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
Meanwhile, in a separate pan, make a roux by melting the butter over medium heat. Stir in flour and cook until the flour is light brown. Stir the roux into the soup and simmer an additional 5 minutes, to thicken.
Remove half the soup and carefully puree with an immersion blender or in a food processor or blender until smooth. Return mixture to the rest of the soup. Add salmon and fish or shellfish to the pot. Simmer just until the fish is cooked through. Remove from heat and stir in heavy cream and chopped parsley; season to taste with salt and pepper.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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