This hearty stuffed seafood soup bread bowl is the epitome of comfort food. A rich, creamy chowder filled with shrimp, crab, and tender vegetables nestles perfectly inside a crusty, golden bread bowl. The combination of warm, savory soup and the soft, absorbent bread creates a meal that’s both indulgent and satisfying.
Perfect for chilly evenings or cozy gatherings, this dish is a showstopper on the dinner table. Not only does it warm you from the inside out, but it also adds a touch of rustic charm with its edible bowl. Serve it with a side of fresh greens or enjoy it as a standalone delight for an unforgettable meal.
Ingredients:
- 4 medium sourdough bread bowls
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 2 cups seafood stock
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat (fresh or canned)
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup frozen corn
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Directions:
- Preheat your oven to 350°F (175°C). Hollow out the bread bowls by cutting off the tops and removing the inner crumb, leaving a thick shell. Place the bowls on a baking sheet.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant and softened, about 2-3 minutes.
- Add celery, carrots, and corn. Cook for another 3-4 minutes until the vegetables begin to soften.
- Pour in seafood stock and bring to a simmer. Add heavy cream, stirring to combine.
- Add shrimp, crab meat, and Old Bay seasoning. Simmer for 5-7 minutes until the shrimp are cooked through and pink. Adjust salt and pepper to taste.
- Remove the bread bowls from the oven and ladle the seafood soup into each one. Sprinkle fresh parsley on top for garnish. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings