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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Gradually incorporate seafood stock, whisking methodically to prevent lumps, then introduce heavy cream, cubed potatoes, bay leaf, and thyme.
- Allow the mixture to reach a gentle simmer, reducing heat and letting the potatoes tenderize for roughly 15 minutes, creating a rich, creamy base.
- Gently fold mixed seafood into the simmering chowder, cooking an additional 5-7 minutes until seafood becomes perfectly opaque and delicate.
- Season the chowder with salt and pepper, removing the bay leaf, and finish with a sprinkle of fresh parsley for brightness.
- 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