This stuffed seafood soup bread bowl is the ultimate indulgence—a creamy, flavorful seafood chowder served in a crusty bread bowl. It’s cozy, hearty, and perfect for impressing guests or treating yourself to a restaurant-quality meal at home. The combination of tender seafood, velvety broth, and crusty bread makes every bite unforgettable.
Why You’ll Love This Recipe?
- A show-stopping presentation that’s as delicious as it looks.
- Creamy, savory, and packed with rich seafood flavor.
- Customizable—you can use your favorite seafood or whatever you have on hand.
- Perfect for special occasions or when you want to elevate a simple dinner.
Ingredients
- Assorted seafood (shrimp, crab, clams, or scallops)
- Butter
- Onion, finely diced
- Garlic, minced
- Celery, chopped
- Heavy cream
- Seafood or chicken broth
- Potatoes, diced
- Crusty bread rolls or sourdough loaves
- Fresh parsley, chopped
Find the full list of ingredients with exact measurements below!
Directions
Step 1: Prep the Bread Bowls
Cut the tops off the bread rolls or sourdough loaves and hollow out the centers, leaving a sturdy shell. Save the tops for serving or dipping. Place the bread bowls on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to lightly crisp the edges.
Step 2: Sauté the Aromatics
In a large pot, melt butter over medium heat. Add the diced onion, minced garlic, and celery, and sauté until softened and fragrant.
Step 3: Build the Soup Base
Stir in the diced potatoes and seafood or chicken broth. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
Step 4: Add the Seafood
Lower the heat and gently stir in the seafood. Cook until the shrimp turn pink and the clams open, about 5 minutes. Be careful not to overcook the seafood, as it can become rubbery.
Step 5: Finish with Cream
Stir in the heavy cream and let the soup warm through without boiling. Season with salt, pepper, and a touch of smoked paprika or Old Bay seasoning for extra flavor.
Step 6: Assemble and Serve
Ladle the hot seafood soup into the prepared bread bowls. Sprinkle with fresh parsley and serve immediately with the bread tops for dipping.
Expert Tips and Tricks
- Bread selection: Choose sturdy bread with a thick crust, like sourdough, to prevent it from getting soggy too quickly.
- Seafood options: Use a mix of your favorite seafood—shrimp, crab, clams, mussels, or even chunks of white fish like cod or haddock.
- Thicker soup: For a creamier texture, mash some of the cooked potatoes or add a slurry of cornstarch and water.
Recipe Variations and Possible Substitutions
- Add sweet corn kernels or diced carrots for extra sweetness and texture.
- Use coconut milk instead of heavy cream for a dairy-free option with a subtle tropical twist.
- Swap seafood with cooked chicken or sausage for a different flavor profile.
- Spice it up with a dash of hot sauce or a sprinkle of red pepper flakes.
Serving and Pairing Suggestions
Serve the bread bowls hot and fresh out of the oven. Pair this dish with a crisp green salad or roasted asparagus for a lighter contrast. A glass of chilled white wine, like Sauvignon Blanc or Chardonnay, complements the creamy soup beautifully. For a non-alcoholic option, try a sparkling lemon water.
Storage and Reheating Tips
If you have leftover soup, store it in an airtight container in the fridge for up to 2 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. Avoid reheating the soup in the bread bowl—store the bread separately to prevent it from becoming soggy.
FAQs
1. Can I make the soup ahead of time?
Yes, you can prepare the soup a day in advance and reheat it before serving. Just bake the bread bowls fresh for the best texture.
2. Can I freeze the soup?
Cream-based soups don’t freeze well, as the texture can separate. If you plan to freeze it, do so before adding the cream, and stir in the cream after reheating.
3. What kind of bread works best?
Sourdough or crusty artisan bread is ideal for bread bowls because it holds up well to the liquid. Avoid soft bread, as it will get soggy too quickly.
4. Can I use frozen seafood?
Absolutely! Just make sure to thaw and drain the seafood before adding it to the soup to avoid excess liquid.
Conclusion
Stuffed seafood soup bread bowls are a luxurious, comforting dish that’s sure to impress everyone at the table. With its creamy broth, tender seafood, and edible bowl, it’s both fun and delicious to eat. Give this recipe a try, and let me know what seafood combinations you loved the most!
Print
Stuffed Seafood Soup Bread Bowl
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This stuffed seafood soup bread bowl is a show-stopping dish perfect for seafood lovers. Creamy and savory, it’s loaded with shrimp, crab, and clams, all served inside a crusty bread bowl for a meal that’s both comforting and indulgent.
Ingredients
- For the Soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups seafood or chicken stock
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup cooked crab meat
- 1/2 cup canned clams (drained)
- 1 medium potato, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- For the Bread Bowls:
- 4 round sourdough bread loaves
- 2 tablespoons olive oil
- 1 garlic clove, halved
- For Garnish:
- Fresh parsley, chopped
- Cracked black pepper
Instructions
- Prepare the Bread Bowls:
- Preheat the oven to 375°F (190°C).
- Cut off the top of each bread loaf and hollow out the center, leaving about 1 inch of bread around the edges. Save the tops and crumbs for dipping or another use.
- Brush the inside of each bowl with olive oil and rub with the cut side of the garlic clove.
- Place the bread bowls on a baking sheet and bake for 8-10 minutes until lightly crisp.
- Make the Soup:
- In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened.
- Stir in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in seafood stock and heavy cream, ensuring no lumps remain.
- Add the wine (if using), diced potato, and corn. Simmer for 10-12 minutes until the potato is tender.
- Stir in shrimp, crab meat, and clams. Season with Old Bay, salt, and pepper. Simmer for another 5-7 minutes, until the shrimp are cooked and pink.
- Assemble the Bread Bowls:
- Ladle the hot seafood soup into each prepared bread bowl. Garnish with fresh parsley and cracked black pepper.
- Serve and Enjoy:
- Serve immediately, with the bread tops or extra bread for dipping.
Notes
- For a richer flavor, use lobster stock instead of seafood stock.
- Feel free to substitute or add seafood like scallops or mussels.
- If you prefer a thicker soup, add more flour or mash a few of the cooked potatoes.
Nutrition
- Serving Size: 1 bread bowl with soup
- Calories: 540
- Sugar: 5g
- Sodium: 870mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg