Print

Stuffed Seafood Soup Bread Bowl Recipe

Stuffed Seafood Soup Bread Bowl Recipe
Print Recipe

★★★★★

4.7 from 21 reviews

This Stuffed Seafood Soup Bread Bowl is a creamy, flavorful seafood chowder served inside a crispy, golden sourdough bread bowl. Packed with shrimp, lump crab meat, and scallops, it offers a comforting meal perfect for any seafood lover. The soup features a rich base made with butter, onions, garlic, seafood stock, heavy cream, white wine, and aromatic spices such as Old Bay seasoning, smoked paprika, and optional cayenne for a subtle kick. The bread bowls provide a delightful edible container that adds texture and an extra layer of taste to this elegant yet hearty dish.

Ingredients

Scale

For the Soup:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups seafood stock
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound lump crab meat
  • 1/2 pound scallops, cleaned and patted dry
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste

For the Bread Bowls:

  • 4 large crusty bread rolls (sourdough or artisan rolls work best)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice the tops off of the bread rolls and carefully hollow out the insides, leaving a thick border to hold the soup. Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder to add flavor. Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until they are crispy and golden brown. This will ensure the bread bowls hold the soup without becoming soggy quickly.
  2. Make the soup base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking for 3-4 minutes until they are softened and fragrant. Stir in the all-purpose flour and cook for another minute, creating a roux that will thicken the soup.
  3. Add liquids and seasonings: Slowly whisk in the seafood stock, heavy cream, and dry white wine to the roux. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly and develops a creamy texture. Stir in the Old Bay seasoning, smoked paprika, cayenne pepper (if using), and season with salt and pepper to taste, layering in rich and complex flavors.
  4. Cook the seafood: Add the peeled and deveined shrimp, lump crab meat, and scallops to the soup base. Cook for 4-5 minutes until the seafood is just cooked through, tender, and succulent. Stir in the fresh chopped parsley at the end to brighten the flavors.
  5. Assemble the bread bowls: Ladle the hot seafood soup carefully into the prepared crispy bread bowls. Garnish with extra fresh parsley on top for a pop of color and freshness. Serve immediately to enjoy the combination of creamy seafood and crunchy bread bowl.

Notes

  • Use fresh seafood for the best flavor and texture.
  • If seafood stock is unavailable, clam juice or fish broth can be good substitutes.
  • Adjust cayenne pepper to your spice preference or omit for a milder soup.
  • Prepare bread bowls ahead of time and store them in an airtight container to maintain crispness before serving.
  • Leftover soup can be stored in the refrigerator for up to 2 days but is best enjoyed fresh with bread bowls.

Nutrition

Keywords: seafood soup, bread bowl, stuffed soup, shrimp soup, crab chowder, scallop soup, creamy seafood soup, Old Bay seasoning soup

Find it online: https://mixitwitjoe.com/stuffed-seafood-soup-bread-bowl-recipe/