PCC Seafood Chowder recipe | PCC Community Markets

Ingredients

• 2 tablespoons high-heat oil
• 2 slices bacon, chopped
• 3/4 cup diced onions
• 3/4 cup diced celery
• 1 cup sliced leeks (white and light green parts, only)
• Salt and pepper, to taste
• 1 tablespoon dried thyme
• 2 pounds russet potatoes, peeled and diced
• 6 cups vegetable stock
• 1/4 cup unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1/2 pound salmon fillet, bones removed and fish cut into 1/2-inch pieces
• 1/2 pound other fish or shellfish, cut into 1/2-inch pieces or removed from the shell
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley