Description
A delicious seafood soup served in a bread bowl.
Ingredients
Scale
- 1 loaf of sourdough bread
- 2 cups seafood mix (shrimp, crab, and scallops)
- 4 cups seafood stock
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the top off the sourdough bread and hollow out the inside.
- Melt butter in a pot and sauté onion, garlic, celery, and carrots until soft.
- Add seafood mix and cook for 5 minutes.
- Pour in seafood stock and bring to a simmer.
- Stir in heavy cream and thyme, and season with salt and pepper.
- Fill the hollowed bread with the seafood soup.
- Bake in the oven for 10-15 minutes until the bread is golden.
- Serve hot and enjoy.
Notes
- Use your favorite seafood for the mix.
- Adjust seasoning to your preference.
- For a spicier kick, add red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: stuffed seafood soup bread bowl, seafood soup, bread bowl, chowder, seafood chowder