Warm & Cozy Stuffed Seafood Soup Bread Bowl Recipe

A hearty seafood soup nestled in a crusty bread bowl that promises pure comfort.

The aroma of delicate ocean treasures mingles with warm, toasted bread edges.

A culinary journey where each spoonful bursts with rich maritime flavors and tender seafood chunks.

Waves of creamy broth swirl around succulent shrimp, delicate crab, and plump scallops.

Chefs adore this recipe for its elegant simplicity and bold taste profile.

Soft bread soaks up every delicious drop, creating a symphony of textures that dance on your palate.

You’ll want to savor every last morsel of this incredible maritime feast.

Why Stuffed Seafood Soup Bread Bowl Is A Cozy Treat

• Savor Seafood Sensation: This recipe transforms a simple bread bowl into a luxurious seafood chowder experience, combining crispy bread with creamy, flavor-packed seafood for a restaurant-quality meal at home.
• Quick and Easy Comfort: Requiring just one pot and minimal prep time, this recipe delivers a hearty, warming dish that's perfect for busy weeknights or cozy weekend dinners without complicated cooking techniques.
• Customizable Culinary Canvas: The flexible seafood base allows home cooks to mix different types of seafood, adapt vegetables, and personalize seasonings, making it an adaptable recipe that suits various taste preferences and ingredient availability.
• Interactive Dining Delight: Serving the chowder in edible bread bowls creates a fun, interactive meal where diners can dip the crispy bread top and enjoy every last delicious bite, turning dinner into a memorable experience.

What Goes In Stuffed Seafood Soup Bread Bowl

• Bread Loaves: Sturdy round loaves perfect for creating edible soup containers, ideal for sourdough or French bread.
• Bread Tops: Matching bread piece that serves as a decorative and functional dipping tool.

• Butter: Rich foundation for sautéing vegetables and creating smooth soup texture.
• Onion, Celery, Carrots: Classic vegetable trio providing depth and aromatic base for chowder.
• Garlic: Adds robust flavor and complementary warmth to the soup.
• Flour: Thickening agent that helps create smooth, creamy consistency.
• Seafood Stock: Liquid base that enhances oceanic flavor profile.
• Heavy Cream: Creates luxurious, velvety texture and rich taste.
• Bay Leaf, Thyme: Traditional herbs offering subtle, sophisticated seasoning.
• Salt, Pepper: Essential seasoning for balanced flavor enhancement.
• Fresh Parsley: Bright, fresh herb for final garnish and color.

• Mixed Seafood: Combination of seafood providing varied texture and maritime flavor, best when using fresh or high-quality frozen seafood.

Easy Steps For Stuffed Seafood Soup Bread Bowl

Step 1: Craft Your Bread Vessels

• Select round bread loaves
• Sharp kitchen knife
• Baking sheet

Using a sharp knife, slice the top off each loaf. Carefully scoop out the interior, leaving a sturdy half-inch wall. Arrange bread bowls and tops on a baking sheet. Slide into a preheated 350F (175C) oven. Bake until edges turn golden and crisp, about 15 minutes. Set aside for filling.

Step 2: Build Flavor Foundation

• Butter
• Onions
• Celery
• Carrots
• Garlic
• Flour
• Seafood stock
• Heavy cream
• Potatoes
• Bay leaf
• Thyme

In a large pot, melt butter over medium heat. Toss in diced onions, celery, and carrots. Saute until vegetables soften and release their aromatic essence, roughly 5 minutes. Sprinkle minced garlic and cook until fragrant. Dust vegetables with flour, stirring constantly to prevent burning.

Slowly pour seafood stock, whisking to eliminate lumps. Add cream, diced potatoes, bay leaf, and thyme. Bring to a gentle bubble, then reduce heat. Simmer until potatoes turn tender, about 15 minutes.

Step 3: Seafood Symphony

• Mixed seafood
• Salt
• Pepper
• Fresh parsley

Introduce an array of seafood into the simmering pot. Cook for 5-7 minutes until seafood is perfectly done. Season with salt and pepper, creating a harmonious flavor profile. Discard bay leaf. Sprinkle fresh parsley for a vibrant finish.

Step 4: Serve With Flair

Lovingly ladle the steaming chowder into prepared bread bowls. Place bread tops alongside for delightful dipping. Serve immediately and watch faces light up with culinary joy.

Helpful Tips For Stuffed Seafood Soup Bread Bowl

• Bread Bowl Brilliance: Choose round, crusty sourdough or Italian bread with thick walls to create sturdy, leak-proof soup containers that enhance the dining experience.
• Seafood Selection Wisdom: Mix different seafood like shrimp, scallops, and white fish for varied textures and richer flavor profiles, ensuring each spoonful offers delightful variety.
• Temperature Timing Technique: Keep bread bowls warm in a low-temperature oven while preparing chowder to maintain optimal serving temperature and prevent soggy bottoms.
• Cream Control Strategy: Substitute heavy cream with half-and-half or whole milk for lighter versions, or use coconut milk for dairy-free alternative without compromising creamy consistency.
• Herb Harmony Hack: Experiment with fresh herbs like dill or tarragon instead of parsley to introduce subtle, complementary seafood flavor nuances that elevate the chowder's complexity.

How To Store And Warm Up Stuffed Seafood Soup Bread Bowl

• Refrigerate: Store leftover seafood chowder in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days maximum.
• Cool Down: Let the soup and bread bowls cool completely before storing to prevent bacterial growth and maintain texture.
• Reheat Carefully: Warm chowder slowly in a pot over medium-low heat, stirring occasionally. Add a splash of seafood stock or cream to restore original consistency and prevent separation.
• Bread Bowl Tip: Crisp up leftover bread bowls in a 350F oven for 5 minutes before serving reheated chowder to restore their crunchiness.

What To Eat With Stuffed Seafood Soup Bread Bowl

• Craft Crisp Wine Companions: Pair this creamy seafood chowder with a crisp, unoaked chardonnay or sauvignon blanc. These white wines complement the richness of the seafood and cut through the soup's creamy texture, creating a refreshing balance on your palate.
• Elevate with Sparkling Sidekick: Choose a light, bubbly prosecco or champagne to enhance the seafood's delicate flavors. The effervescence cleanses your palate between spoonfuls, making each bite of the chowder feel fresh and exciting.
• Match with Herbal Cocktail: Mix a bright, herbaceous gin cocktail like a classic gin and tonic with fresh rosemary. The botanical notes will echo the thyme and parsley in the chowder, creating a harmonious flavor experience that elevates the entire meal.
• Serve with Crusty Bread Allies: Grab some extra crusty sourdough or garlic bread alongside the bread bowl's top. These additional bread options provide extra crunch and allow guests to soak up every last drop of the delicious chowder.

Stuffed Seafood Soup Bread Bowl Questions Answered

• What type of seafood works best in this chowder?

The best seafood includes a mix of shrimp, scallops, and white fish like cod or halibut. These tender seafood options absorb the creamy flavors perfectly and cook quickly without becoming tough.

• Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Just use the same measurement and whisk carefully to prevent lumps when thickening the chowder.

• How do I prevent the bread bowl from getting soggy?

Toast the bread bowls in the oven before filling them, which creates a protective crispy layer. This helps the bread maintain its structure and prevents immediate soaking from the hot chowder.

• Is this recipe kid-friendly?

Absolutely! The creamy texture and mild seafood flavors make this chowder appealing to children. You can also cut the seafood into smaller pieces to make it easier for kids to eat.

Fun Variations Of Stuffed Seafood Soup Bread Bowl

• Spicy Seafood Bowl: Add diced jalapeños and red pepper flakes to the chowder for a fiery kick. Sprinkle cayenne pepper for extra heat and depth of flavor.
• Mediterranean Seafood Soup: Replace seafood stock with white wine and add chopped sun-dried tomatoes, oregano, and crumbled feta cheese. Use a mix of Mediterranean seafood like squid and mussels.
• Creamy Cajun Seafood Bread Bowl: Incorporate Cajun seasoning blend, andouille sausage, and swap some cream with Louisiana-style hot sauce. Use shrimp and crawfish for an authentic southern seafood experience.
• Light Herb-Infused Version: Reduce cream and use half milk, half seafood stock. Add fresh dill, chives, and lemon zest for a bright, refreshing profile. Include lighter seafood like cod and scallops for a healthier option.

Stuffed Seafood Soup Bread Bowl Recipe

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4.7 from 35 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Succulent seafood nestled in a crusty bread bowl brings comfort and coastal charm to classic soup lovers. Rich, creamy broth brimming with tender shrimp, crab, and delicate seasonings promises a delightful culinary escape you’ll savor with each spoonful.

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Ingredients

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Seafood and Main Ingredients:

• 1 pound mixed seafood (such as shrimp, scallops, clams, and firm white fish), cut into bite-sized pieces
• 4 small round sourdough loaves
• 2 large potatoes, peeled and diced

Vegetables and Aromatics:

• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Liquids and Seasonings:

• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups seafood or fish stock
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste

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Instructions

1. Transform hearty bread loaves into edible vessels by carefully slicing off their crowns with a sharp knife, gently excavating the interior while preserving a sturdy half-inch shell.
2. Warm the oven to 350F (175C) and position the hollowed bread bowls and their detached tops onto a baking sheet, toasting until edges crisp and turn golden, approximately 15 minutes.
3. Select a spacious cooking pot and melt butter over medium heat, introducing diced onions, celery, and carrots to sauté until vegetables soften and release their aromatic essence.
4. Introduce minced garlic and allow it to bloom briefly, then dust the vegetable medley with flour, stirring continuously to eliminate raw flour taste and create a smooth foundation.
5. Gradually incorporate seafood stock, whisking methodically to prevent lumps, then introduce heavy cream, cubed potatoes, bay leaf, and thyme.
6. Allow the mixture to reach a gentle simmer, reducing heat and letting the potatoes tenderize for roughly 15 minutes, creating a rich, creamy base.
7. Gently fold mixed seafood into the simmering chowder, cooking an additional 5-7 minutes until seafood becomes perfectly opaque and delicate.
8. Season the chowder with salt and pepper, removing the bay leaf, and finish with a sprinkle of fresh parsley for brightness.
9. Carefully ladle the steaming chowder into the prepared bread bowls, presenting the toasted bread tops alongside for enthusiastic dipping.

Notes

• Toast the bread bowls until they reach a delicate golden-brown crispness, ensuring a sturdy container that won’t become soggy quickly.
• Use fresh seafood mix for the most vibrant and authentic flavor, combining options like shrimp, scallops, and white fish for textural variety.
• Adjust the liquid consistency by adding more seafood stock if the chowder seems too thick, creating a smooth and creamy texture that coats the seafood perfectly.
• Consider gluten-free adaptations by substituting all-purpose flour with cornstarch or a gluten-free flour blend, maintaining the soup’s rich and velvety quality.

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

Nutrition

• Serving Size: 4
• Calories: 560
• Sugar: 3g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 80mg