Sourdough Bread Bowl & Chowder Kit for 4

Pike Place Chowder has been feeding lines of Seattleites and out-of-towners from its Post Alley kitchen since 2003 – and the sourdough bread bowl is how most of them order it. This four-person kit ships two quarts of chowder (choose from New England Clam, Seafood Bisque, Smoked Salmon, or Seared Scallop) alongside freshly baked sourdough bowls, so the meal arrives the way Larry Mellum intended: chowder in bread, nothing else required. The Los Angeles Times named it “the most soul-warming chowder in the country”; 17 national first-place wins confirm the assessment.

MORE DETAILS

This package serves up to 4 people and includes

• 2 Qts. of Chowder, your choice
• 4 Sourdough Bread Bowls (uncut)
• 4 packs Serving Utensils (spoon, fork, knife, salt, pepper, napkin)
• Oyster Crackers not included.

Chowder Options Include:

• New England Clam – Meaty clams in a creamy broth flavored with potato, onion, celery, bacon, thyme, and white pepper
• Seafood Bisque – Salmon, cod, Oregon bay shrimp, tomato, creamy broth garnish with fresh basil.
• Smoked Salmon – Smoked salmon, potato, onion, celery, cream cheese, and capers. Lox-and-bagels without the bagel.
• Seared Scallop – Sea scallops seared in the kettle, served in a stock of potato, onion, half and half, and garnish with tomato, dill and a hint of lime juice

INSTRUCTIONS / STORAGE

• Pike Place Chowder ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Bread Bowls ship fresh & Chowder ships frozen with ice packs, may thaw in transit
• Once your chowder has been received, it should be refrigerated as soon as possible. If the chowder is mushy rather than frozen solid, it is perfectly safe as long as the temperature is below 41 degrees.
• Chowder can be stored in the refrigerator for up to 5 days or in the freezer for 6 months.

To Serve

Stovetop

• Thaw, or partially thaw, in the refrigerator for several hours or overnight.
• Remove chowder from the plastic bag before heating.
• Place chowder in a heavy saucepan or double boiler, over medium-low heat(Preferred method.
• Heat for approx. 15-30 minutes, depending on the quantity. Do not boil chowder.
• Stir frequently with a wooden spoon or spatula, scraping the bottom of the pot to avoid scorching on the bottom.
• When small bubbles appear around the edge of the pot, remove from heat. If the chowder is not warm enough, return the pan to the stove, over low heat, until it reaches the desired temperature of 165°F.
• (Optional) Place bread bowl on a baking sheet and bake for 7-10 minutes at 350°F.
• Pour chowder into the warmed bread bowl.
• Enjoy!

Ingredients

• Bread Bowl – Unbleached Enriched Wheat Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Starter (unbleached enriched wheat flour, water), Water, Salt, Dough Conditioner (wheat flour, ascorbic acid, enzymes).
• New England – Clams, Potato, Onion, Celery, Half & Half, Unsalted Butter, Flour, Bacon, Clam Soup Base, Clam Juice, Thyme, White Pepper
• Seafood Bisque – Salmon, Cod, Oregon Bay Shrimp, Diced Tomatoes in Juice, Half & Half, Lobster Soup Base, Fish Soup Base, Unsalted Butter, Flour, Basil, Granulated Garlic, Black Pepper Water
• Smoked Salmon – Smoked Salmon Lox, Potato, Onion, Celery, Half and Half, Cream Cheese, Caper, Unsalted Butter, Flour, Lobster Soup Base, Fish Soup, Base, Granulated Garlic, Black Pepper, Water
• Seared Scallop – Sea Scallop Pieces, Onion, Potato, Half and Half, Clam Soup Base, Shrimp Soup Base, Unsalted Butter, Flour, Tomato, Dill, Lime Juice

Made in a facility that uses Wheat, Soy, Eggs, Dairy, Tree Nuts, and Peanuts