Stuffed Seafood Bread Bowl

This stuffed seafood bread bowl delivers cozy comfort in every bite with a creamy seafood soup brimming with shrimp crab and a hint of warming spices all tucked into a golden toasted sourdough bowl The blend of flavors and textures makes it special enough for company yet still simple enough for a weeknight meal My family loves to scoop up the last bits of soup with the bread lid and it always brings everyone to the table

I first whipped this up for a chilly birthday dinner and everyone went back for seconds The flavors and creamy texture make it a repeat request at our house especially on special occasions

Ingredients

• Olive oil: gives depth and richness and helps toast the bowls Look for extra virgin cold pressed for best flavor
• Unsalted butter: adds creamy notes and helps form the roux Choose real butter for best results
• Onion: lends sweet savory flavor Use yellow or sweet onions for mellow taste
• Garlic: provides boldness and aroma Fresh cloves are best for rich punchy flavor
• All purpose flour: thickens the soup Opt for unbleached for a natural taste
• Seafood or chicken broth: is the main base Choose low sodium and good quality for pure flavor
• Heavy cream: delivers the signature creamy richness Use fresh cream if possible for silkiness
• Shrimp: peeled and deveined for tender bites Wild caught offers the freshest seafood experience
• Lump crab meat: brings sweetness and texture Look for fresh or high quality canned refrigerated
• Clams (optional): for those who love a briny touch Use already cooked and shelled to save time
• Old Bay seasoning: gives classic seafood spice
• Cayenne pepper (optional): for heat Add just a pinch if you want a gentle kick
• Lemon juice: brightens the flavors Use fresh lemons for the best zing
• Fresh parsley: chopped for color and a green herbal lift Use flat leaf when possible
• Large sourdough bread bowls: have a sturdy crust and pillowy center Seek out freshly baked loaves for sturdy bowls that will not get soggy
• Olive oil for brushing: helps crisp up the bowls inside and out

Step-by-Step Instructions

Prepare the Bread Bowls:

Preheat your oven to 375 degrees Fahrenheit Slice the top off the sourdough loaves and carefully hollow out the centers leaving thick enough walls to hold the soup Brush insides and rims with olive oil and toast on a baking sheet for about 10 minutes until slightly crisp and golden Set aside

Cook the Base:

In a large soup pot melt the olive oil and butter over medium heat Add the finely diced onion and sauté until soft and translucent about three to four minutes Stir in the garlic and cook just until fragrant about one minute Sprinkle in the flour and stir constantly for another minute to form a smooth roux

Build the Soup:

Slowly whisk in the seafood or chicken broth making sure to smooth out any lumps Bring to a gentle simmer Stir in the heavy cream Old Bay seasoning and a dash of cayenne if you like spicy Let this mixture cook for five to seven minutes until slightly thickened and full of aroma

Add the Seafood:

Add the shrimp to the pot and let them cook gently for two to three minutes until they turn pink and tender Stir in the crab meat and clams if using and heat just until warmed for one to two minutes Pour in the lemon juice and chopped parsley Taste and season with salt and pepper as needed

Serve in Bread Bowls:

Carefully ladle the creamy seafood soup into the toasted sourdough bowls Garnish with more fresh parsley or an extra sprinkle of seasoning if you wish Serve immediately using the scooped out bread pieces on the side for dunking

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My favorite part of this dish is always the moment the lemon juice goes in It brightens up the creamy base and pulls the seafood flavors together perfectly My family always gathers around when they smell this simmering on the stove and it is a recipe filled with happy memories

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to two days Keep the bread bowls separate and fill them only when ready to eat If the soup thickens too much reheat gently with a splash of broth or water to loosen

Ingredient Substitutions

You can swap the crab for more shrimp or use firm white fish chunks if that is what you have Skip the clams if you prefer or use all crab for a sweeter flavor For dairy free try coconut cream instead of heavy cream and brush the bread bowls with plant based butter

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Serving Suggestions

This rich soup makes a fantastic main course Serve with a light green salad to balance it out and a cold glass of white wine For a special touch top with extra fresh herbs or a sprinkle of smoked paprika

Cultural Notes

Seafood chowders and bread bowls have roots in classic coastal cooking from San Francisco to New England This version celebrates the union of comforting soup and hearty bread both perfect for sharing in colder months

Recipe FAQs

→ Can I use only shrimp or crab?

Yes, you can substitute either seafood depending on your preference or availability. Adjust cook times to avoid overcooking.

→ How do I keep bread bowls from getting soggy?

Brush bread bowls with olive oil and toast them in the oven before filling. Serve immediately for best texture.

→ What can I use instead of sourdough?

Other sturdy artisan bread, such as boule or Italian loaf, works well if hollowed out to hold the soup.

→ How do I reheat leftovers?

Reheat the seafood soup gently on the stovetop. Fill fresh toasted bread bowls just before serving.

→ Can I make the seafood soup ahead?

Yes, prepare the soup in advance and refrigerate for up to 2 days. Assemble with bread bowls right before serving.

→ What sides pair with this dish?

Serve with a crisp green salad or simple steamed vegetables to complement the creamy richness.