Hearty Seafood Soup in Edible Bread Bowls: Cozy Recipe

Warm, crusty bread bowls cradle a rich seafood soup that promises pure comfort on chilly evenings.

Ocean-fresh ingredients blend harmoniously in this hearty seafood soup bread bowl recipe.

Succulent shrimp, tender crab, and delicate white fish swim in a velvety broth with subtle herbs and spices.

Each spoonful delivers a burst of maritime flavor that feels both luxurious and homey.

The edible bread bowl soaks up every drop of this creamy, savory concoction, creating an irresistible dining experience.

Seafood lovers will delight in this elegant yet simple dish that transforms an ordinary meal into something extraordinary.

Dive into this recipe and let your taste buds set sail on a delicious culinary adventure.

Serving Ideas For Stuffed Seafood Soup Bread Bowl

• Rustic Seafood Feast: Create a beautiful table setting with extra bread slices, lemon wedges, and a sprinkle of fresh herbs to enhance the visual appeal and flavor.
• Elegant Wine Pairing: Complement the rich seafood chowder with a crisp white wine like Sauvignon Blanc or Chardonnay, which balances the creamy texture and seafood notes.
• Hearty Side Salad: Add a light, refreshing green salad with mixed greens, cucumber, and a tangy vinaigrette to cut through the soup's richness and provide a balanced meal experience.
• Crispy Topping Option: Garnish with crunchy croutons, crispy bacon bits, or toasted breadcrumbs to add textural contrast and an extra layer of deliciousness to the seafood chowder.

Store And Reheat Stuffed Seafood Soup Bread Bowl Easily

• Smart Storage Strategies: Transfer leftover soup to airtight containers, keeping seafood chowder refrigerated for 2-3 days maximum to maintain optimal freshness and flavor.
• Freezing Finesse: Cool the chowder completely before freezing in sealed freezer-safe containers, ensuring you remove excess air to prevent freezer burn. Freeze for up to 1 month, remembering seafood-based soups have shorter shelf life compared to other soups.
• Bread Bowl Revival: Store bread bowls separately at room temperature in a sealed plastic bag, consuming within 1-2 days for best texture. Reheat bread bowls briefly in the oven at 300F for 5-7 minutes to restore crispness before serving.
• Reheating Wisdom: Gently warm chowder in a saucepan over low heat, stirring occasionally to prevent scorching. Add a splash of seafood stock or cream if the soup appears too thick, ensuring smooth consistency and preventing seafood from becoming tough or rubbery during reheating.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 550 kcal

Servings: 3

Ingredients You Need For Stuffed Seafood Soup Bread Bowl

• Bread Loaves: Sturdy sourdough or round artisan bread perfect for creating hearty, edible vessels that absorb soup flavors wonderfully.
• Sharp Knife: Essential for cleanly cutting bread tops and creating precise bread bowl shapes without tearing.

• Butter: Provides rich, smooth foundation with deep golden flavor for vegetable sautéing.
• Onion, Celery, Carrots: Classic aromatic trio creating incredible depth and sweet underlying notes in chowder.
• Garlic: Adds punchy, robust flavor that elevates entire soup's complexity.
• Flour: Crucial thickening agent that creates silky, luxurious soup texture.
• Seafood Stock: Concentrated liquid delivering intense oceanic essence throughout chowder.
• Heavy Cream: Contributes luxurious, velvety smoothness and decadent mouthfeel.
• Bay Leaf, Thyme: Fragrant herbs offering subtle earthy undertones and sophisticated herbal dimensions.
• Potatoes: Hearty vegetable providing substantial body and creamy consistency.

• Mixed Seafood: Tender, succulent protein medley bringing oceanic freshness and delicate texture.
• Salt, Pepper: Essential seasoning for balancing and enhancing overall flavor profile.
• Fresh Parsley: Bright, verdant herb adding visual appeal and refreshing final touch.

What To Use For Stuffed Seafood Soup Bread Bowl

• Sharp knife: Perfect for cutting bread bowl tops and precise slicing.
• Large pot: Essential for cooking the chowder with ample space for ingredients.
• Baking sheet: Needed to toast bread bowls in the oven.
• Wooden spoon or spatula: Great for stirring vegetables and mixing chowder.
• Whisk: Crucial for blending stock and preventing flour lumps.
• Ladle: Helps serve hot chowder smoothly into bread bowls.
• Measuring cups and spoons: Important for accurate ingredient amounts.

Steps To Make Stuffed Seafood Soup Bread Bowl

• Bread Vessel Preparation

Create cozy bread boats by slicing the tops off round loaves and scooping out soft insides. Warm these delicate vessels in the oven until edges turn golden and crispy, preparing them to cradle a rich seafood treasure.

• Soup Foundation

In a spacious pot, transform butter into a silky base. Dance onions, celery, and carrots together until they soften and release their sweet aromatics. Sprinkle flour like magical dust, stirring continuously to build a smooth foundation. Gently pour seafood stock, creating a creamy landscape that will welcome tender ocean gems.

• Seafood Symphony

Allow potatoes to simmer and become tender within the liquid embrace. When they reach perfect softness, introduce a medley of seafood – delicate morsels that will sparkle throughout the chowder. Let everything mingle and marry flavors, seasoning with salt and pepper to enhance their natural ocean essence.

• Serving Celebration

Lovingly pour the steaming soup into waiting bread boats. Nestle bread tops alongside, inviting diners to dip and savor every luxurious bite of this maritime feast.

Cooking Tips For Stuffed Seafood Soup Bread Bowl

• Bread Bowl Magic: Choose round, sturdy sourdough or French bread loaves with thick walls to prevent soggy bottoms and ensure a crispy, reliable vessel for your creamy chowder.
• Seafood Selection Flexibility: Swap different seafood combinations like shrimp, scallops, crab, or white fish based on availability, seasonal offerings, or personal preferences without compromising the soup's rich flavor profile.
• Dietary Adaptations: Transform the recipe into gluten-free by using cornstarch instead of flour, substituting gluten-free bread, and selecting wheat-free stock. Create a dairy-free version by replacing heavy cream with coconut milk or cashew cream for similar richness.
• Make-Ahead Convenience: Prepare the chowder base a day in advance and store separately from bread bowls to enhance flavor development. Reheat gently before serving, adding fresh seafood just before assembly to maintain perfect texture and prevent overcooking.
• Spice and Herb Exploration: Experiment with additional flavor boosters like smoked paprika, Old Bay seasoning, fresh dill, or a splash of white wine to elevate the chowder's complexity and create a personalized gourmet experience.

Hearty Seafood Soup Bread Bowl Recipe

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4.8 from 8 reviews

• Total Time: 1 hour
• Yield: 3 1x

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Description

Creamy New England clam chowder nestled in a warm sourdough bread bowl showcases coastal comfort. Boston’s classic seafood soup delivers rich flavors and hearty ingredients you’ll savor with each satisfying spoonful.

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Ingredients

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• 1 lb (0.45 kg) mixed seafood (shrimp, scallops, clams, firm white fish), bite-sized pieces
• 4 small round sourdough loaves
• 2 large potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp fresh thyme leaves
• 2 tbsps fresh parsley, chopped
• 2 tbsps unsalted butter
• ¼ cup all-purpose flour
• 4 cups (0.95 L) seafood or fish stock
• 1 cup (240 ml) heavy cream
• Salt and freshly ground black pepper, to taste

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Instructions

1. Bread Preparation: Slice bread loaves’ crowns, meticulously hollow interiors while maintaining a half-inch sturdy shell.
2. Toasting Setup: Heat oven to 350F (175C), position bread bowls and tops on baking sheet, toast until edges crisp and golden, approximately 15 minutes.
3. Vegetable Foundation: Melt butter in large pot, sauté onions, celery, and carrots until vegetables soften and release aromatic essence, then introduce minced garlic.
4. Roux Creation: Dust vegetable mixture with flour, stirring continuously to eliminate raw taste and develop smooth base for chowder.
5. Liquid Integration: Whisk seafood stock gradually, preventing lumps, then blend in heavy cream, potatoes, bay leaf, and thyme; simmer until potatoes become tender.
6. Seafood Incorporation: Fold mixed seafood into simmering chowder, cooking until seafood turns opaque and delicate, approximately 5-7 minutes.
7. Seasoning and Finishing: Remove bay leaf, season with salt and pepper, garnish with fresh parsley, then ladle steaming chowder into prepared bread bowls, serving toasted bread tops alongside for dipping.

Notes

• Bread Bowl Preservation: Maintain a half-inch thick shell when hollowing to prevent soup from leaking and ensure structural integrity during serving.
• Seafood Freshness Check: Use freshest seafood possible, checking for any fishy odors or discoloration before cooking to guarantee optimal flavor and safety.
• Texture Control: Avoid overcooking seafood by monitoring cooking time closely; 5-7 minutes maximum prevents rubbery, tough texture and preserves delicate protein tenderness.
• Gluten-Free Adaptation: Replace wheat bread bowl with gluten-free bread or use roasted bell pepper halves as alternative vessels for those with wheat sensitivities.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 3
• Calories: 550
• Sugar: 3g
• Sodium: 800mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 120mg