Stuffed Seafood Bread Bowl

When it comes to indulgent comfort food, few dishes beat a warm, creamy seafood chowder served inside a crusty bread bowl. This Stuffed Seafood Bread Bowl recipe combines a luscious, flavorful seafood soup with tender shrimp, crab, and scallops, all nestled inside freshly hollowed artisan bread rolls. It’s the ultimate cozy meal, perfect for impressing guests or treating yourself to something special.

The soup itself is rich and velvety, thanks to a base of butter, flour, seafood stock, heavy cream, and a splash of white wine. Seasoned with classic Old Bay, smoked paprika, and a touch of cayenne for gentle heat, it’s bursting with flavor. Fresh parsley adds brightness, while the seafood adds a delicate sweetness and satisfying bite. Serving it inside bread bowls not only looks beautiful but provides an edible vessel that soaks up every drop of the delicious chowder.

Whether for a dinner party, a weekend treat, or a special occasion, this Stuffed Seafood Bread Bowl is a guaranteed crowd-pleaser that delivers warmth and luxury in every bite.

Why You’ll Love This Recipe

1. Creamy, flavorful seafood soup with a perfect balance of spices.
2. Combination of shrimp, crab, and scallops offers variety and richness.
3. Edible bread bowls make serving fun and reduce cleanup.
4. Impressive presentation perfect for entertaining.
5. Comforting yet elegant—ideal for special occasions or cozy nights.

Ingredients

For the Soup:

• Unsalted butter
• Medium onion (finely chopped)
• Garlic cloves (minced)
• All-purpose flour
• Seafood stock
• Heavy cream
• Dry white wine
• Old Bay seasoning
• Smoked paprika
• Cayenne pepper (optional)
• Shrimp (peeled and deveined)
• Lump crab meat
• Scallops (cleaned and patted dry)
• Fresh parsley (chopped)
• Salt and pepper

For the Bread Bowls:

• Large crusty bread rolls (sourdough or artisan)
• Olive oil
• Garlic powder

Variations

• Use clam or lobster meat instead of or in addition to the seafood listed.
• Add diced potatoes or corn for a heartier soup.
• Use whole wheat or gluten-free bread for dietary preferences.
• Spice it up more by increasing cayenne or adding hot sauce.
• Make smaller bread bowls for appetizers or party servings.

How to Make the Recipe

Step 1

In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic and sauté until soft and translucent, about 5 minutes.

Step 2

Sprinkle in the all-purpose flour and stir constantly to create a roux. Cook for about 2 minutes until lightly golden.

Step 3

Gradually whisk in the seafood stock, heavy cream, and dry white wine. Bring the mixture to a gentle simmer.

Step 4

Season with Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Let the soup cook for 5-7 minutes to thicken slightly.

Step 5

Add the shrimp, crab meat, and scallops to the pot. Cook gently until the seafood is opaque and cooked through, about 5 minutes.

Step 6

Stir in chopped fresh parsley, adjust seasoning to taste, then remove from heat.

Step 7

Prepare the bread bowls by slicing off the tops and hollowing out the centers. Brush the insides with olive oil and sprinkle with garlic powder.

Step 8

Optionally, toast the bread bowls in a 375°F (190°C) oven for 5-7 minutes until slightly crisp.

Step 9

Ladle the hot seafood soup into the prepared bread bowls. Garnish with extra parsley if desired and serve immediately.

Tips for Making the Recipe

• Use fresh seafood whenever possible for the best flavor.
• Don’t overcook the seafood to keep it tender and juicy.
• Hollow out the bread bowls carefully to avoid puncturing the crust.
• Toasting the bread bowls helps them hold up better against the soup.
• Keep soup warm and serve immediately for best taste and texture.

How to Serve

Serve the Stuffed Seafood Bread Bowls piping hot, paired with a crisp green salad or steamed vegetables. A glass of chilled white wine or light beer complements the richness perfectly.

Make Ahead and Storage

Storing Leftovers

Store leftover soup (without bread bowls) in an airtight container in the refrigerator for up to 2 days.

Freezing

Seafood soups don’t freeze well due to cream and seafood texture; best to enjoy fresh.

Reheating

Reheat gently on the stove over low heat to avoid curdling the cream or overcooking seafood.

FAQs

1. Can I use canned seafood stock?

Yes, but fresh or homemade stock adds more flavor.

2. What bread works best for the bowls?

Crusty sourdough or artisan rolls are ideal.

3. Can I prepare the soup ahead?

Yes, but add seafood just before serving to avoid overcooking.

4. Can I substitute heavy cream?

Half and half can be used but may result in a thinner soup.

5. How spicy is this soup?

Mild with a subtle kick; cayenne is optional to adjust heat.

6. Can I make this dairy-free?

Use dairy-free butter and cream alternatives, but texture will differ.

7. How do I keep the bread from getting soggy?

Toast the bread bowls and brush with oil to create a moisture barrier.

8. Can I use frozen seafood?

Yes, thaw completely and pat dry before cooking.

9. How many servings does this recipe make?

About 4 servings using large bread bowls.

10. What can I serve alongside?

Green salads, roasted vegetables, or crusty bread make great sides.

Conclusion

Stuffed Seafood Bread Bowls offer an elegant, comforting meal combining creamy, seasoned seafood chowder with crusty bread that doubles as the perfect edible bowl. This dish is ideal for festive dinners, cozy nights in, or anytime you want to impress with minimal effort. Rich, flavorful, and visually stunning, it’s sure to become a favorite for seafood lovers.

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