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Stuffed Seafood Soup Bread Bowl

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A rich, creamy seafood chowder served inside a toasted crusty bread bowl. Packed with tender shrimp, crab, and fish, this comforting dish is perfect for chilly nights or special dinners with a cozy, indulgent twist.

Ingredients

  • For the soup:
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups seafood stock or chicken broth
  • 1 1/2 cups heavy cream or half-and-half
  • 8 oz shrimp, peeled and chopped
  • 6 oz lump crab meat or imitation crab
  • 6 oz white fish (cod or tilapia), cubed
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1/2 cup corn, 1 cup diced potatoes, 1/2 cup chopped carrots
  • For the bread bowls:
  • 4 round crusty bread loaves (sourdough boules)
  • 2 tablespoons olive oil or melted butter (for brushing)

Instructions

  1. Prepare the bread bowls: Slice off the tops of each loaf and hollow out the centers. Brush the insides with olive oil or butter and toast in a 375°F (190°C) oven for 10 minutes.
  2. Make the soup: In a large pot, melt butter over medium heat. Add onion and celery and sauté for 5–7 minutes until soft. Add garlic and cook 1 minute more.
  3. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
  4. Gradually whisk in seafood stock, breaking up any lumps. Simmer for 5 minutes to thicken slightly.
  5. Reduce heat and stir in cream. Add shrimp, crab, fish, Old Bay, salt, and pepper.
  6. Simmer gently for 10–15 minutes, or until seafood is cooked through and tender.
  7. Stir in fresh parsley and taste for seasoning.
  8. Assemble: Ladle hot seafood soup into toasted bread bowls. Garnish with extra parsley or paprika if desired. Serve immediately.

Notes

  • Add clams, scallops, or mussels for variety.
  • Use milk instead of cream for a lighter version.
  • Add a splash of white wine or cayenne pepper for extra flavor and heat.
  • Toast bread bowls just before serving to prevent sogginess.
  • Store soup separately from bread bowls for best leftovers.

Nutrition

Find it online: https://cookedbymaya.com/stuffed-seafood-soup-bread-bowl/