Seafood Chowder in Bread Bowls

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Seafood Chowder in Bread Bowls 1

Soup weather is officially here and I couldn’t be happier! There’s not much that’ better than warm soup eaten out of a bread bowl, is there?

This seafood chowder was inspired by one that I had a few week ago at The Original Soup Man; I love how thick and rich it was and couldn’t get enough of the sweet bay scallops. I drank every last drop and left with plans to recreate it at home ASAP!

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This soup is just about perfect in every way: the broth is rich and complex with a subtle brininess from the seafood, but it doesn’t taste “fishy” at all. There’s plenty of sweet seafood to go around, so you’re sure to get some in every bite. This is the kind of soup you want to eat after a day spent wearing bright yellow rain boots and stomping in puddles. Best of all, it’s light enough that you won’t feel like a glutton if you eat it out of a bread bowl. Which you should totally do!

I first saw the idea to make individual bread bowls out of crusty hard rolls on Pinterest, and it’s pretty brilliant! I picked the tallest rolls in the bakery case (high sides will keep the soup from spilling!) and they were the perfect size – just enough bread and just enough soup to leave me on the slightly stuffed side of satisfied.

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Seafood Chowder in Bread Bowls

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Course: Main Course, Soups and Stews
Cuisine: American
Keyword: seafood chowder
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 645kcal

Ingredients

  • 2 Tablespoons Butter
  • 1 small Onion finely diced
  • 2 Carrots peeled and diced
  • 2 ribs Celery diced
  • 1 Potato peeled and diced
  • 2 Tablespoons Flour
  • 1 teaspoon Low Sodium Old Bay Seasoning
  • ¼ cup Sherry
  • 28 ounce can Fired Roasted Diced Tomatoes
  • 2 cups Water
  • 7 ounce can Crab Meat liquid reserved
  • 7 ounce can Chopped Clams liquid reserved
  • ½ pound Bay Scallops
  • ½ pound Shrimp tails removed, chopped
  • ¼ cup Fresh Parsley chopped
  • 8 crusty Hard Rolls

Instructions

  • Melt the butter in a large soup pot over medium heat. Add the onions and cook until soft and fragrant, about 5 minutes. Add the carrots, celery, and potato. Cook 5 minutes. Stir in the flour and Old Bay seasoning. Cook 1 minute. Whisk in the sherry.
  • Add the tomatoes, water, and liquid from the crab and clams. Bring to a boil, then reduce heat an simmer for 15 minutes or until vegetables are soft. Add the seafood; simmer 10 minutes. Stir in the parsley.
  • Cut the center out of each roll. Scoop out some of the bread to make room for the soup, being careful to leave at least a half inch of bread around the bottom and sides to act as a barrier for the soup. Ladle soup into bread bowls. Serve immediately.
Nutrition Facts
Seafood Chowder in Bread Bowls
Amount Per Serving (1 g)
Calories 645 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 170mg57%
Sodium 1520mg66%
Potassium 1298mg37%
Carbohydrates 88g29%
Fiber 7g29%
Sugar 10g11%
Protein 43g86%
Vitamin A 5854IU117%
Vitamin C 39mg47%
Calcium 293mg29%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Seafood Chowder in Bread Bowls

 Serves 8 

Prep Time: 10 minutes; Total Time:  40 minutes

Ingredients

  • 2 Tablespoons Butter
  • 1 small Onion, finely diced
  • 2 Carrots, peeled and diced
  • 2 ribs Celery, diced
  • 1 Potato, peeled and diced
  • 2 Tablespoons Flour
  • 1 teaspoon Low Sodium Old Bay Seasoning
  • 1/4 cup Sherry 
  • 28 ounce can Fired Roasted Diced Tomatoes
  • 2 cups Water
  • 7 ounce can Crab Meat, liquid reserved
  • 7 ounce can Chopped Clams, liquid reserved
  • 1/2 pound Bay Scallops
  • 1/2 pound Shrimp, tails removed, chopped
  • 1/4 cup Fresh Parsley, chopped
  • 8 crusty Hard Rolls

Preparation

  1. Melt the butter in a large soup pot over medium heat. Add the onions and cook until soft and fragrant, about 5 minutes. Add the carrots, celery, and potato. Cook 5 minutes. Stir in the flour and Old Bay seasoning. Cook 1 minute. Whisk in the sherry.
  2. Add the tomatoes, water, and liquid from the crab and clams. Bring to a boil, then reduce heat an simmer for 15 minutes or until vegetables are soft. Add the seafood; simmer 10 minutes. Stir in the parsley.
  3. Cut the center out of each roll. Scoop out some of the bread to make room for the soup, being careful to leave at least a half inch of bread around the bottom and sides to act as a barrier for the soup. Ladle soup into bread bowls. Serve immediately.

 

By on November 12th, 2012

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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6 thoughts on “Seafood Chowder in Bread Bowls”

  1. I first encountered this dish in Portugal last year, and as I was staying in a small fishing community all the produce was local and it was absolutely fantastic. It was served in a cottage type loaf…..two balls of dough baked one on top of the other…….the top ball slightly smaller. The fish soup was out of this world, although I could not persuade the chef to part with the recipe. Can’t wait to get back there when the covid shut down is over. It rates as good as the clam chowder I had in Louisiana on holiday a couple of years ago. To die for!!!!!

    Reply
  2. This sounds great! and it uses some canned seafood which means I can make it in my landlocked state!

    Reply

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