Olivia, many things come to mind when I reminisce on our first solo-sister trip to Seattle in the summer of 2023. I think of the hike we were ill-equipped for, with our all-black tight athlesuire and plastic water bottles – channeling Meredith Blake from the Parent Trap. I think of the Ferry ride we took out-and-back from the city, bundled in the matching Seattle sweatshirts you insisted we buy from the tourist gift shop on the pier. I think about the random man who invited us into his art studio and asked to photograph us in front of a wall of fish. And I think about the lunch we shared at Pike Place Market afterward — especially the chowder you still talk about to this day. I hope this recipe comes close!
Sueiro Sisters Pike-Style Shrimp Chowder
Ingredients
- 1/2 pound raw peeled and deveined bay shrimp (cut into bite-size pieces)
- 4 thick-cut slices of bacon (diced)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery finely diced
- 1/4 cup all-purpose flour
- 2 cups seafood stock or clam juice
- 1/2 cup heavy cream
- 1 cup whole milk
- 1 pound Yukon Gold or red potatoes (par-boiled and cubed)
- 1/2 teaspoon fresh thyme, chopped
- 1 teaspoon granulated garlic
- salt and pepper to taste
Instructions
- Render the Bacon: In a large soup pot, fry the diced bacon over medium-high heat until the fat renders and the bacon is crispy. Remove the bacon and set aside, leaving 1 to 2 tablespoons of grease in the pot.
- Sauté the Aromatics: Add the butter to the pot with the bacon grease. Once melted, add the diced onions and celery. Cook until the vegetables become translucent (about 5–7 minutes).
- Make the Roux: Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook off the raw flour taste.
- Build the Base: Gradually whisk in the seafood stock and whole milk to ensure there are no lumps. Bring the mixture to a gentle simmer.
- Add Potatoes: Stir in the pre-cooked, cubed potatoes, garlic, thyme, and white pepper.
- Thicken: Gently stir in the heavy cream and let the chowder simmer (don't let it boil rapidly to avoid breaking the cream) until the soup thickens.
- Add Shrimp: Drop the raw bay shrimp into the pot. Let them simmer for 3–5 minutes until they turn fully pink and opaque.
- Finish: Stir the rendered bacon back into the soup, taste, and add salt as needed. Serve hot, ideally in a sourdough bread bowl.