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Stuffed Seafood Soup Bread Bowl taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Seafood Chowder in Bread Bowls

This rich and comforting seafood chowder is packed with crab, clams, scallops, and shrimp, served hot in crusty hollowed-out bread bowls. A cozy and satisfying meal for chilly nights, all done in one pot with ease.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 645 kcal

Equipment

  • 1 Soup pot Large

Ingredients
  

Main 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
  • 0.25 cup Sherry
  • 28 ounce Fire Roasted Diced Tomatoes
  • 2 cups Water
  • 7 ounce Crab Meat with liquid
  • 7 ounce Chopped Clams with liquid
  • 0.5 pound Bay Scallops
  • 0.5 pound Shrimp chopped, tails removed
  • 0.25 cup Fresh Parsley chopped
  • 8 Crusty Hard Rolls for bread bowls

Instructions
 

Instructions

  • Melt butter in a large soup pot over medium heat until foamy.
  • Add onion, carrots, and celery. Sauté for about 5 minutes until soft.
  • Add diced potato and cook for another 2 to 3 minutes.
  • Stir in flour and Old Bay seasoning. Cook for 2 minutes, stirring constantly.
  • Add sherry, scrape bottom of pot to deglaze.
  • Add tomatoes and water. Bring to a boil, then reduce to simmer uncovered 15–20 minutes.
  • Add crab, clams, scallops, and shrimp. Simmer 5 minutes.
  • Stir in parsley and remove from heat.
  • Cut out centers of rolls and ladle chowder into bread bowls to serve.

Notes

Great as leftovers—store in fridge up to 3 days. Freeze without bread bowls. Toast extra bread bowls before reuse.