Chowder Sampler – 4 Quarts

Four chowders from Pike Place Chowder’s Post Alley kitchen – the New England Clam that Yelp named America’s Most Popular Dish, the tomato-bright Seafood Bisque, the kettle-seared Scallop Chowder finished with dill and lime, and the Pacific Northwest Smoked Salmon Chowder built with cream cheese and capers – arrive together in this four-quart sampler. Founded in Seattle’s Pike Place Market in 2003 by Larry Mellum, Pike Place Chowder has collected 17 national first-place competition wins and the Los Angeles Times’ designation as home of “the most soul-warming chowder in the country.” The sampler is the argument in four bowls.

MORE DETAILS

This package serves up to 14-16 people and includes

• 1 New England Clam Chowder (1 qt.)
• 1 Seafood Bisque (1 qt.)
• 1 Seared Scallop Chowder (1 qt.)
• 1 Smoked Salmon Chowder (1 qt.)
• Made with Sustainable seafood
• Recommended serving size is 8 oz per person
• Oyster Crackers not included.

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!

• 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.
• Enjoy!

Ingredients

• New England – Clams, Potato, Onion, Celery, Half & Half, Unsalted Butter, Flour, Bacon, Clam Soup Base, Clam Juice, Thyme, White Pepper
• 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
• 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
• Seared Scallop – Sea Scallop Pieces, Onion, Potato, Half And Half, Clam Soup Base, Shrimp Soup Base, Unsalted Butter, Flour, Tomato, Dill, Lime Juice