Stuffed Seafood Bread Bowl

• Olive oil: gives the soup a silky base and toasts the bread bowl interiors for a golden finish. Look for extra virgin with a peppery bite
• Unsalted butter: builds depth and rounds out flavors. Use European style for extra richness
• Small onion: adds gentle sweetness to the soup base. Choose a firm onion with shiny brown skin
• Garlic cloves: provide aromatic savoriness. Look for plump tight heads without green shoots
• All-purpose flour: thickens the soup until it is perfectly creamy. Sift to avoid lumps
• Seafood or chicken broth: is the backbone of the soup. A good store bought seafood stock saves time or make your own for a more intense flavor
• Heavy cream: creates that signature velvety texture. Use fresh cream from the coldest part of the dairy case
• Shrimp: peeled and deveined for ease and sweetness. Wild caught shrimp often have a brighter flavor than farmed
• Lump crab meat: brings a buttery texture and sweet flavor. Buy refrigerated pasteurized crab for the best taste
• Clams (optional): for briny depth. Look for pre cooked and shelled clams if you want to save time
• Old Bay seasoning: gives the dish a signature seafood-house flavor
• Cayenne pepper: is optional if you love a gentle kick
• Salt and black pepper: to taste for balance
• Lemon juice: adds a little brightness and keeps the soup from feeling too rich. Freshly squeezed makes a difference
• Fresh parsley: brings color and herbal freshness. Choose flat leaf with a deep green color
• Sourdough bread bowls: hold up to all the creamy soup without getting soggy. Try to pick loaves that feel heavy and have a snappy crust

Step-by-Step Instructions

Prepare the Bread Bowls:

Slice the top off each sourdough loaf and gently scoop out the inside with your fingers or a spoon leaving enough crust all the way around so the soup will not leak Brush the inside of each bowl with a thin layer of olive oil making sure to coat the bottom and sides Bake for about ten minutes at three seventy five Fahrenheit just until the edges feel crisp then set aside

Cook the Base:

Warm olive oil and butter together in a large pot set over medium heat When the butter foams add the diced onion Stir often for three to four minutes until the onion turns translucent but does not brown Add in the minced garlic and keep cooking while stirring for one more minute Scatter in the flour and cook it for another minute stirring constantly so it mixes evenly with the fat forming a smooth paste that will thicken the soup

Build the Soup:

Slowly pour in the seafood broth while whisking with your other hand so no lumps form When the mixture is smooth and simmering lower the heat and stir in the heavy cream Old Bay and cayenne if you are using it Let it cook gently for about five to seven minutes so it thickens slightly and the flavors meld together

Add the Seafood:

Add the shrimp and gently stir they cook quickly so keep a close eye In two to three minutes they will curl and turn pink and opaque Add the lump crab and clams if you are using them stirring for another minute or two so everything is heated through Taste the soup and season with salt and black pepper Add a tablespoon of lemon juice and the fresh parsley and stir to combine

Serve in Bread Bowls:

Carefully ladle the hot soup into the toasted bread bowls Fill each one generously Top with more parsley or a sprinkle of Old Bay if you like Serve right away and do not forget to include the bread pieces you pulled out so everyone can dip and soak up the soup

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My favorite part is always the shrimp which turn so tender and sweet in the creamy broth I will never forget the look on my family’s faces when they realized the bowl could be eaten too

Storage Tips

Keep the soup and bread bowls separate for leftovers Store soup in an airtight container in the fridge for up to two days Reheat gently over low heat to keep the cream from splitting Only fill the bread bowls when you are ready to serve to avoid sogginess Bread can be toasted again if needed

Ingredient Substitutions

If you are not a fan of clams leave them out or use more shrimp or crab For the broth chicken stock or even a light vegetable broth can work in a pinch Substitute half and half for the heavy cream if you want a lighter version Fresh dill or chives instead of parsley adds a new herbal note

Serving Suggestions

This seafood bread bowl soup is a meal on its own Serve with a salad of crisp greens or a plate of roasted asparagus For a fun party dinner set up all the fillings and bowls buffet style and let guests assemble their own

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A Bit of History

Bread bowls originated as a clever way to turn hearty soups and stews into portable meals San Francisco made sourdough famous and it remains the classic pairing for creamy seafood chowders

Recipe FAQs

→ Can I use only shrimp or crab instead of mixed seafood?

Absolutely, you can use just shrimp or crab based on personal preference or availability. Adjust soup cooking time to ensure seafood stays tender.

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

Lightly brush the inside with olive oil and toast it in the oven before filling. This helps seal the crust and keeps it crisp longer.

→ Can I prepare the soup ahead of time?

Yes, the soup can be made in advance and stored up to two days in the refrigerator. Reheat gently before serving in freshly toasted bread bowls.

→ Is this dish suitable for gluten-free diets?

It can be made gluten-free by using gluten-free flour and bread bowls. Ensure all ingredients are certified gluten-free.

→ How can I make the soup spicier?

Add extra cayenne pepper or a dash of hot sauce to boost the heat to your preferred level.

→ What can I serve with the bread bowl?

Serve with a crisp salad or roasted vegetables to complement the creamy soup.