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Stuffed Seafood Soup Bread Bowl Recipe

Decadent Stuffed Seafood Soup Bread Bowl Recipe for Comfort

This Stuffed Seafood Soup Bread Bowl Recipe blends creamy seafood chowder with crispy bread, creating a heartwarming experience perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Seafood
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 tablespoons Butter Substitute with olive oil for a lighter option.
  • 1 medium Onion Or use shallots for a milder taste.
  • 3 cloves Garlic Adjust amount based on your preference.
  • 1/4 cup All-Purpose Flour Use cornstarch or gluten-free flour for gluten-free.
  • 4 cups Seafood Stock Can substitute with vegetable stock.
  • 1 cup Heavy Cream Replace with half-and-half or coconut cream if dairy-free.
  • 1/2 cup White Wine Omit if desired or use lemon juice.
  • 1 tablespoon Old Bay Seasoning Substitute with a mix of paprika, salt, and pepper.
  • 1 teaspoon Smoked Paprika Regular paprika can be used in a pinch.
  • 1/4 teaspoon Cayenne Pepper Omit for a milder flavor.
  • 1 pound Shrimp Or swap for lobster or firm white fish.
  • 1 cup Crab Meat Use more shrimp or lobster if crab isn't available.
  • 1 cup Scallops Can omit or replace with firm fish.
  • 2 tablespoons Fresh Parsley Mint is a refreshing alternative.
For the Bread Bowls
  • 4 large Bread Rolls Sturdy artisan or sourdough works best.

Equipment

  • Oven
  • large pot
  • Baking Sheet
  • knife
  • Measuring Cups
  • measuring spoons
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and hollow out the insides. Brush with olive oil and sprinkle with garlic powder. Place on a baking sheet and bake for 10-12 minutes until golden and crispy.
  2. In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, cooking for 3-4 minutes until translucent.
  3. Sprinkle in the all-purpose flour, stirring to form a roux, and cook for 1 minute until slightly browned.
  4. Gradually whisk in the seafood stock, heavy cream, and white wine. Bring to a gentle simmer for 5 minutes, stirring occasionally.
  5. Stir in Old Bay seasoning, smoked paprika, cayenne pepper, and season with salt and pepper to taste.
  6. Gently fold in shrimp, crab meat, and scallops. Cook for 4-5 minutes until seafood is tender and opaque.
  7. Stir in fresh chopped parsley. Carefully ladle soup into baked bread bowls, garnish with parsley, and serve immediately.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 900mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 15mgCalcium: 120mgIron: 2.5mg

Notes

Serve immediately for best texture. Ensure seafood is cooked just until opaque to avoid rubbery texture.

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