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
Units
Scale
- 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