Description
Savor the comfort of a Stuffed Seafood Soup Bread Bowl, a delightful dish that combines rich, creamy seafood chowder served in a warm, crispy bread bowl. This recipe showcases a luscious blend of shrimp, crab, and scallops, delivering a satisfying meal perfect for cozy nights or special gatherings. The impressive presentation and comforting flavors make it an instant favorite among family and friends. Prepare to impress with this indulgent yet easy-to-make seafood soup that turns every dinner into a memorable experience.
Ingredients
Scale
- 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 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops, cleaned and patted dry
- 4 large crusty bread rolls
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and hollow out the insides, leaving a thick border. Brush with olive oil and sprinkle with garlic powder; bake for 10–12 minutes until golden.
- In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened. Stir in flour to create a roux.
- Gradually whisk in seafood stock, heavy cream, and white wine; simmer for about 5 minutes until slightly thickened.
- Add shrimp, crab meat, and scallops; cook for 4–5 minutes until seafood is tender. Stir in parsley.
- Ladle soup into bread bowls and garnish with extra parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bread bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 130mg