Stuffed Seafood Soup Bread Bowl (Printer-Friendly)
Creamy seafood chowder with vegetables ladled into a golden sourdough bread bowl, perfect for a cozy meal.
# What You’ll Need to Cook:
→ Chowder
01 -
30 grams unsalted butter
02 -
1 medium onion, finely chopped
03 -
2 celery stalks, diced
04 -
2 carrots, peeled and diced
05 -
2 garlic cloves, minced
06 -
30 grams all-purpose flour
07 -
950 milliliters seafood or fish stock
08 -
240 milliliters heavy cream
09 -
2 large potatoes, peeled and diced
10 -
1 bay leaf
11 -
1 teaspoon fresh thyme leaves
12 -
450 grams mixed seafood (such as shrimp, scallops, clams, and firm white fish), cut into bite-sized pieces
13 -
Salt and freshly ground black pepper, to taste
14 -
2 tablespoons fresh parsley, chopped
→ Bread Bowls
15 -
4 small round sourdough loaves
# Steps to Prepare:
01 -
Preheat oven to 175°C. Using a sharp knife, slice a circular opening from the top of each sourdough loaf. Remove the tops and hollow out the interior, leaving a shell approximately 1.25 centimeters thick. Arrange the bread bowls and tops on a baking tray and bake for 15 minutes until slightly crisp. Remove from oven and allow to cool.
02 -
Melt the unsalted butter in a large pot over medium heat. Add the onion, celery, and carrots; sauté for 5 minutes until vegetables are softened.
03 -
Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables, stirring continuously for 2 minutes to cook the flour thoroughly.
04 -
Gradually whisk in the seafood stock, ensuring no lumps remain. Add heavy cream, diced potatoes, bay leaf, and fresh thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
05 -
Add mixed seafood to the simmering pot. Continue to cook for 5-7 minutes, until seafood is opaque and cooked through.
06 -
Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf. Stir in chopped parsley.
07 -
Ladle the hot chowder into each prepared bread bowl. Serve immediately, accompanied by the bread tops for dipping.
# Extra Cooking Tips:
01 -
Feel free to use an assortment of seafood such as shrimp, scallops, clams, mussels, or firm white fish depending on availability and preference.
02 -
For a thicker consistency, increase the flour slightly or reduce the stock amount.
03 -
If sourdough is unavailable, choose a dense, round loaf sturdy enough to hold liquid.
04 -
Leftover chowder can be refrigerated in an airtight container for up to 2 days; reheat gently. Bread bowls are best enjoyed freshly baked.