Seafood Chowder Bread Bowl 

Ingredients

For the Bread Bowl

• 2 large round bread loaves (sourdough recommended)

• Olive oil or melted butter (for brushing)

For the Seafood Chowder

• 300 g shrimp (peeled, deveined)

• 200 g scallops (optional but recommended)

• 150 g mussels or clams (optional)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 medium potatoes, diced

• 1 stalk celery, chopped

• 2 tbsp butter

• 1 tbsp olive oil

• 3 tbsp all-purpose flour

• 2 cups seafood stock (or chicken broth)

• 1 cup heavy cream

• 1 cup milk

• 1/2 cup white wine (optional but enhances flavor)

• Salt & pepper to taste

• 1/2 tsp paprika

• 1/2 tsp chili flakes (optional)

• 1 tsp dried thyme or a few sprigs of fresh thyme

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Prepare the Bread Bowls

1. Cut a circular “lid” from the top of each bread loaf.

2. Scoop out the inside to create a hollow bowl (leave about 1.5–2 cm thickness so the soup doesn’t leak).

3. Brush the inside lightly with melted butter or olive oil.

4. Toast in the oven at 180°C (350°F) for 8–10 minutes to make it crisp and sturdy.

2. Prepare the Seafood

1. Pat shrimp and scallops dry.

2. Season with salt, pepper, and a pinch of paprika.

3. In a skillet, heat olive oil and sear shrimp 2 minutes per side until pink.

4. Remove shrimp, then quickly sear scallops (1–2 minutes each side).

5. Steam mussels/clams with 2 tbsp water until they open.

6. Set all seafood aside.

3. Make the Chowder Base

1. In a large pot, melt butter.

2. Add onion, garlic, and celery → sauté until fragrant and soft.

3. Add flour → whisk to form a roux (slightly golden).

4. Slowly pour in seafood stock while whisking.

5. Add potatoes and thyme.

6. Simmer 10–12 minutes until potatoes soften.

7. Add milk, cream, and white wine → stir well.

8. Simmer gently 5 minutes more (do NOT boil, or cream may split).

9. Season with salt, pepper, paprika, and chili flakes.

4. Add the Seafood to the Chowder

1. Add shrimp, scallops, and mussels/clams into the chowder.

2. Simmer 2–3 minutes to heat everything through.

3. Taste and adjust seasoning.

The chowder should be thick, creamy, and packed with seafood.

5. Assemble the Bread Bowl

1. Ladle hot seafood chowder into the toasted bread bowl.

2. Add extra shrimp or scallops on top for presentation.

3. Garnish with parsley and thyme.

4. Serve with lemon wedges + extra melted butter on the side.

Notes

• You can substitute salmon or crab for an extra rich version.

• For thicker chowder: add more flour or simmer longer.

• For lighter chowder: increase broth, reduce cream.

• Serve immediately—bread bowls soften over time.