Sourdough Bread Bowl & Chowder Kit for 2
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Freezer Friendly
The bread bowl is the most Seattle way to eat chowder — and Pike Place Chowder, the Market institution the Los Angeles Times called home of “the most soul-warming chowder in the country,” has designed this kit to bring the full experience home. Choose one quart of chowder — New England Clam, Seafood Bisque, Smoked Salmon, or Seared Scallop — then ladle it into the freshly baked sourdough bowl that ships alongside it. Seventeen national first-place competition wins, Yelp’s Most Popular Dish in America, and the named Most Iconic Restaurant in Washington State: this is that chowder, in that bowl, at your table.
This package serves up to 2 people and includes:
- 1 Qt. of Chowder, your choice
- 2 Sourdough Bread Bowls (uncut)
- 2 Packs of 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
- 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!
- 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
The Most-Awarded Chowder in America
The Most-Awarded Chowder in America
Pike Place Chowder is home to the most-awarded chowder in America, crafted with fresh, locally sourced ingredients from Pike Place Market and the Pacific Northwest. Proudly family-owned and operated since 2003, it has two Seattle locations and a commitment to using only 100% Certified Sustainable seafood. Every dish is a reflection of the care, quality, and community that have made them a nationally celebrated destination.
"Award winning” gets tossed around a lot these days, but they've got the chowder cred to back it up. Their dedication to quality and flavor has earned nationwide recognition, including TripAdvisor's Traveler’s Choice Awards, Yelp’s “Most Popular Dish in America,” and 17 first place awards in top chowder competitions across the country including Rhode Island, Connecticut, Washington, Oregon, and California.
