Pin it
A classic seafood chowder served in a toasted sourdough bread bowl represents coastal cooking at its finest. This rich soup combines plump shrimp, sweet crab meat, and flaky white fish in a creamy broth, all contained within a crusty bread vessel. The combination of fresh seafood, sautéed vegetables, and savory broth creates layers of flavor in every spoonful.
This recipe was perfected through extensive testing in professional kitchens. The seafood stock serves as the foundation, while proper timing ensures each type of seafood maintains its ideal texture. Making bread bowls from scratch adds an artisanal touch that elevates this comfort dish.
Essential Ingredients
- Sourdough Bread: Fresh, dense loaves work best
- Shrimp: Medium or large, deveined
- Lump Crab: Fresh or high-quality pasteurized
- White Fish: Cod or halibut preferred
- Aromatics: Onion, celery, garlic
- Seafood Stock: Homemade or premium quality
- Heavy Cream: 36% milk fat content
- Fresh Herbs: Parsley, thyme, bay leaves
Preparation Method
- Bread Bowl:
- Cut tops in circular shape, hollow carefully, brush with butter and toast until golden.
- Base:
- Sauté vegetables until tender, add garlic last to prevent burning.
- Soup:
- Make blonde roux, whisk in warm stock gradually, simmer until thickened.
- Seafood:
- Add fish first, then shrimp, finish with crab meat. Cook just until seafood is done.
Pin it
Serving Instructions
Serve bowls on plates garnished with fresh herbs. Provide lemon wedges and additional seasoning on the side. Pair with a crisp green salad and dry white wine for a complete meal.
Variations
Add spice with Cajun seasonings, create Asian flavors using coconut milk and ginger, or make it luxurious with lobster. For gluten-free options, serve in roasted winter squash.
Storage
Store soup and bread bowls separately. Refrigerate soup up to two days, reheat gently. Refresh bread bowls in warm oven before serving.
Pin it
Frequently Asked Questions
- → Can I prepare the bread bowls early?
- Absolutely! You can bake or buy the bread bowls the day before. Keep them stored in an airtight container, then warm them briefly in the oven before using.
- → What bread works best for this recipe?
- Choose sturdy bread like sourdough or ciabatta. They hold the soup nicely and don’t break down quickly.
- → Is frozen seafood okay for this recipe?
- Yep, frozen works great—just thaw it fully and dry it off before using to make sure the texture stays good.
- → How can I avoid overcooking the seafood?
- Add seafood near the end of cooking, giving it only about 5-7 minutes. Shrimp should turn pink, and fish will flake apart smoothly.
- → What should I do with the bread pieces I remove from the bowls?
- Don’t toss those out—they’re perfect for making croutons or breadcrumbs. Just season, cube, and toast them in the oven!