Stuffed Seafood Soup Bread Bowl

A stuffed seafood soup bread bowl is the ultimate cozy, indulgent dish that combines creamy seafood chowder with a crusty, hollowed-out bread bowl. Each spoonful is rich with tender shrimp, crab, and other seafood favorites, all swimming in a savory, velvety broth. Served in a warm bread bowl that soaks up every bit of flavor, this is the kind of meal I crave when I want something hearty and special.

Why You’ll Love This Recipe

I love how this soup transforms simple ingredients into something restaurant-worthy. The creamy base pairs perfectly with chunks of seafood and vegetables, while the bread bowl adds a comforting, edible twist that makes cleanup easy too. It’s impressive enough for guests, but simple enough for a relaxed weekend dinner. Plus, I can easily adjust the seafood mix to match what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

• Butter

• Onion (chopped)

• Celery (chopped)

• Garlic (minced)

• All-purpose flour

• Seafood stock or chicken broth

• Heavy cream or half-and-half

• Shrimp (peeled and chopped)

• Lump crab meat or imitation crab

• White fish (like cod or tilapia, cubed)

• Old Bay seasoning

• Salt and pepper

• Fresh parsley (chopped)

• Optional: corn, potatoes, or carrots for extra body

For the bread bowls:

• Round crusty bread loaves (like sourdough boules)

• Olive oil or melted butter (for brushing)

Directions

Prepare the bread bowls:

1. I slice off the top of each loaf and hollow out the center, leaving a sturdy shell.

2. I brush the insides lightly with olive oil or butter and toast them in the oven at 375°F (190°C) for about 10 minutes to keep them from getting soggy.

Make the soup:

1. In a large pot, I melt the butter and sauté the onions and celery until soft, about 5–7 minutes. I stir in the garlic and cook for another minute.

2. I sprinkle in the flour and cook for 1–2 minutes to form a roux.

3. I slowly whisk in the seafood stock, making sure there are no lumps. I let it simmer for 5 minutes to thicken.

4. I reduce the heat and stir in the cream, then add the shrimp, crab, and fish. I season with Old Bay, salt, and pepper.

5. I let the soup simmer gently for 10–15 minutes, just until the seafood is cooked through and tender.

6. I stir in fresh parsley and taste for seasoning.

Assemble the bread bowls:

1. I ladle the hot seafood soup into the toasted bread bowls.

2. I serve them immediately, optionally garnished with more parsley or a sprinkle of paprika.

Servings and timing

This recipe makes 4 stuffed bread bowls.
Total time is about 45 minutes:

• 15 minutes for preparation

• 30 minutes for cooking and assembly

Variations

Sometimes I add clams or scallops for extra variety. If I want a lighter version, I use milk instead of cream and stick with just shrimp and vegetables. I’ve also added corn, diced potatoes, or a splash of white wine for added flavor. For a spicy twist, I stir in a bit of cayenne or hot sauce.

Storage/Reheating

If I have leftovers, I store the soup separately from the bread bowls. The soup keeps in the fridge for up to 3 days and reheats well on the stovetop over low heat. I don’t recommend freezing it if it contains cream—it may separate. The bread bowls are best enjoyed fresh, but I sometimes toast leftover bread to serve on the side.

FAQs

Can I use frozen seafood?

Yes, I often use frozen shrimp or fish—just thaw them completely and pat dry before adding to the soup.

What type of bread works best?

I like using round, crusty sourdough loaves. They hold up well to the hot soup and have a great texture inside and out.

Can I make the soup ahead of time?

Yes, I prepare the soup a day in advance and reheat it gently before serving. I toast the bread bowls fresh when ready to eat.

Is this soup thick or brothy?

It’s creamy and thick, like a chowder. I adjust the thickness with more stock or cream depending on how rich I want it.

Can I make this without dairy?

Yes, I use coconut milk or a dairy-free cream alternative. It slightly changes the flavor but still turns out delicious.

Conclusion

Stuffed seafood soup bread bowls are a luxurious yet comforting dish that’s perfect for chilly days or when I want to treat myself and others to something a little extra. The creamy soup, tender seafood, and warm bread come together to create a meal that’s as satisfying as it is memorable. Whether for a cozy dinner or a special gathering, this recipe always leaves a lasting impression.

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