Stuffed Seafood Soup Bread Bowl

🥖🦐🦀 Stuffed Seafood Soup Bread Bowl

🍲 Ingredients:

For the seafood soup:

2 tbsp butter

1 tbsp olive oil

1 small onion, diced

2 celery stalks, diced

1 carrot, peeled and diced

2 cloves garlic, minced

1 tbsp all-purpose flour (for thickening)

4 cups seafood stock (or chicken broth)

1 cup heavy cream or half-and-half

1 medium potato, peeled and diced small

1/2 tsp Old Bay seasoning

1/4 tsp smoked paprika

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/2 lb shrimp, peeled and deveined

6 oz lump crab meat (or imitation crab)

1/2 cup clams or chopped scallops (optional)

1/2 cup corn kernels (optional, adds sweetness)

Chopped parsley or chives for garnish

For the bread bowls:

4 small round crusty bread loaves (like sourdough or boule-style)

Olive oil or melted butter (optional, for brushing)

👩‍🍳 Instructions:

1. Prepare the bread bowls:

Preheat oven to 350°F (175°C).

Cut a round "lid" off the top of each loaf and hollow out the inside with your hands or a spoon (leave about 1/2 inch of bread all around).

Optional: Brush inside with olive oil or butter and bake for 10 minutes to crisp up — this helps prevent sogginess.

2. Make the seafood soup:

1. In a large pot, heat butter and olive oil over medium heat.

2. Sauté onions, celery, and carrots for about 5 minutes until softened.

3. Add garlic and cook for 1 minute.

4. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.

5. Slowly add seafood stock while stirring. Bring to a boil.

6. Add diced potatoes, Old Bay, paprika, salt, and pepper. Simmer for 10–15 minutes until potatoes are tender.

7. Stir in cream, then add shrimp and cook for 2–3 minutes until pink.

8. Gently fold in crab meat, clams/scallops, and corn if using. Heat through for another 2–3 minutes. Do not boil.

3. Assemble:

Ladle hot seafood chowder into warm bread bowls.

Garnish with parsley or chives.

Serve immediately with the bread “lid” on the side for dipping.

🔥 Tips:

Use pre-cooked seafood to speed things up — just add at the end to warm.

Add a splash of white wine for extra flavor.

Don't overfill bread bowls — fill just before serving to keep the crust firm.