PCC Seafood Chowder

Yield: Makes about 1 gallon

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Ingredients

Preparation

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.

Recipe by PCC Deli

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!

More about: seafood, soups

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