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There is nothing quite like diving into a warm, creamy seafood chowder brimming with shrimp, scallops, clams, and fish—all cozied up in a crispy-shelled bread bowl. This stuffed seafood soup bread bowl is my answer to chilly days and celebratory weekends when I want to make something both impressive and deeply comforting. Every time I serve this at family gatherings, the bread bowls vanish in minutes and guests always ask for seconds.
The first time I tried this recipe at home, my kids ended up skipping the spoons entirely and scooped the chowder with chunks of bread. Now this is a snowy day request they look forward to every winter.
Ingredients
- Unsalted butter: gives the chowder a silky, buttery base use a high-quality brand for the best flavor
- Onion: adds sweetness and depth pick a fresh medium onion heavy for its size
- Celery: brings a subtle aromatic note choose crisp, bright-green stalks
- Carrots: offer color and gentle sweetness look for firm and vibrantly colored ones
- Garlic: builds background flavor always start with fresh cloves
- All-purpose flour: thickens the chowder go for unbleached if possible
- Seafood or fish stock: is the flavor backbone use homemade or a trusted store-bought brand with clean ingredients
- Heavy cream: brings creamy richness make sure it is fresh for best texture
- Potatoes: add heartiness russet or Yukon Gold work best for their creaminess
- Bay leaf: provides a warm herbal depth use dried or fresh
- Fresh thyme leaves: brighten and freshen up the soup pick leaves from tender sprigs
- Mixed seafood: delivers texture and briny taste shrimp scallops clams and firm fish like cod or haddock are ideal
- Salt and freshly cracked black pepper: balance and highlight the flavors
- Fresh parsley: sprinkles a finishing green note opt for flat-leaf if you can
- Small round sourdough loaves: serve as edible bowls choose sturdy loaves with a thick crust for best results
Step-by-Step Instructions
- Prepare the Bread Bowls:
- Preheat your oven to 350 degrees Fahrenheit. While the oven heats use a sharp knife to carve a circle around the top of each sourdough loaf. Gently lift off the top then hollow out the soft inside being careful to leave about half an inch of bread as a shell. Place both the bread bowls and their tops on a baking sheet. Bake for fifteen minutes until they are just slightly crispy and firm to the touch. Take them out and set aside to cool.
- Sauté the Aromatics:
- Melt butter in a large heavy-bottomed pot over medium heat. Add the chopped onion diced celery and carrots. Stir and cook for about five minutes until the onions are turning translucent and the carrots start softening. This careful slow sauté creates a sweet flavorful vegetable base.
- Build the Chowder Base:
- Add the minced garlic to the pot. Stir for about one minute until the garlic smells fragrant and blends with the onions. Sprinkle the flour in evenly across the vegetables. Keep stirring for two minutes to cook the flour without browning it. This step ensures your chowder will have the perfect creamy texture in the end.
- Simmer the Chowder:
- Slowly pour in the seafood stock while whisking to avoid lumps. Add the heavy cream diced potatoes bay leaf and fresh thyme leaves. Stir well then increase the heat to bring the chowder to a gentle simmer. Lower the heat and let the mixture gently bubble for about fifteen minutes. Stir occasionally and cook just until the potatoes are tender to the center but still hold their shape.
- Cook the Seafood:
- Turn back to the pot and add your mixed seafood. Gently stir it in and let the chowder simmer for five to seven minutes. Watch for the seafood to turn opaque and tender but do not overcook or it might become rubbery.
- Season and Finish:
- Taste the chowder then add salt and cracked pepper to your liking. Remove and discard the bay leaf. Stir the chopped fresh parsley in right before serving for a burst of color and just-picked flavor.
- Fill the Bread Bowls:
- Ladle the hot chowder carefully into each crispy bread bowl. Place the bread tops on the side perfect for dipping and soaking up every last bit of soup.
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My favorite memory with this recipe is the time my youngest helped me hollow out the bread bowls and we laughed as we nibbled all the bread scraps before dinner. Seafood chowder has been my comfort food for years and the touch of parsley reminds me of my grandmother’s herb garden.
Storage Tips
Store any leftover chowder in an airtight container in your refrigerator for up to two days. Reheat the chowder gently over low heat on the stovetop to avoid curdling the cream. Bread bowls taste best fresh so if you know you will have leftovers store chowder and bread separately to keep the bread from getting soggy.
Ingredient Substitutions
If sourdough loaves are not available swap in any round rustic bread with a thick sturdy crust. For the seafood use what is freshest at your market. Mussels or even pieces of salmon add variety. Light cream works as a substitute for heavy cream in a pinch just note the broth will be a bit lighter.
Serving Suggestions
These stuffed seafood bread bowls are a meal all on their own but I love to offer a vibrant green salad on the side. Lemon wedges at the table are perfect for squeezing over top and brightening the richness of the chowder. For kids I sometimes serve the chowder in mini bowls and let them dunk smaller pieces of bread.
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Cultural and Historical Context
Seafood chowders have deep roots in coastal American cooking especially in New England where creamy soup filled with clams or other seafood was a practical way to stretch a harvest. Serving chowder in edible bread bowls is a modern twist that has become a restaurant staple and a hint of old-fashioned thrift—using every last bit of your meal.
Frequently Asked Questions
- → What types of seafood work best for this dish?
Use a mix of shrimp, scallops, clams, mussels, and firm fish like cod or haddock for a full seafood flavor.
- → Can I prepare the bread bowls in advance?
Yes, the bread bowls can be hollowed and baked in advance. Store them in an airtight container until ready to serve.
- → How can I make the chowder thicker?
Increase the amount of flour or simmer the chowder a bit longer to reach your desired consistency.
- → Are there alternatives to sourdough bread bowls?
Any sturdy, round loaf with a dense crumb works well, as long as it can hold the chowder without getting soggy.
- → How should leftovers be stored?
Keep chowder in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop before serving.
- → Can I adjust the seafood selection based on availability?
Absolutely. Select seafood according to your preference or what you find fresh at the market.