This elegant seafood chowder, served in artisanal sourdough bread bowls, represents the pinnacle of coastal comfort cuisine. Drawing inspiration from New England’s rich seafood traditions, this recipe elevates the classic chowder by incorporating premium seafood and serving it in freshly baked sourdough vessels. The combination creates an impressive presentation perfect for special occasions or an elevated dining experience at home.
Ingredients
For the Seafood Chowder:
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (30g) unsalted butter
- 1 small onion (about 150g/5.3 oz), finely diced
- 2 garlic cloves, minced
- 2 tablespoons (16g) all-purpose flour
- 4 cups (950ml) seafood or chicken broth
- 1 cup (240ml) heavy cream
- 227g (1/2 lb) shrimp, peeled and deveined
- 227g (1/2 lb) lump crab meat
- 227g (1/2 lb) cooked clams, shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon (15ml) fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
For the Bread Bowls:
- 4 large sourdough bread bowls (about 20cm/8″ diameter each)
- 1 tablespoon (15ml) olive oil for brushing
Instructions
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
- Prepare bread bowls:
- Preheat oven to 375°F (190°C)
- Cut tops off sourdough loaves
- Hollow out centers, leaving 1-inch thick walls
- Brush interiors with olive oil
- Bake 10 minutes until golden
- Create soup base:
- Heat oil and butter in large pot over medium heat
- Sauté onions until translucent (3-4 minutes)
- Add garlic, cook 1 minute
- Incorporate flour, cook 1 minute while stirring
- Develop the chowder:
- Gradually whisk in broth until smooth
- Simmer 2-3 minutes until slightly thickened
- Add cream and seasonings
- Simmer 5-7 minutes
- Incorporate seafood:
- Add shrimp, cook 2-3 minutes until pink
- Gently fold in crab and clams
- Heat through 1-2 minutes
- Finish with lemon juice and parsley
Nutritional Information (per serving)
- Calories: 620
- Protein: 42g
- Carbohydrates: 48g
- Fat: 28g
- Fiber: 2g
- Sodium: 890mg
Professional Tips and Techniques
- Choose fresh seafood for optimal flavor
- Maintain gentle simmer to prevent cream from curdling
- Toast bread bowls until golden for structural integrity
- Reserve carved bread for dipping
- Monitor seafood carefully to prevent overcooking
Variations and Substitutions
- Use cod or halibut instead of shellfish
- Substitute half-and-half for heavy cream
- Consider adding corn or potatoes for heartiness
- Use different bread varieties like pumpernickel
- Incorporate white wine for additional depth
Frequently Asked Questions
Can I prepare this in advance?
Prepare soup base ahead, add seafood when reheating.
How do I store leftover chowder?
Refrigerate soup separately from bread bowls for up to 2 days.
Can I freeze this chowder?
Freeze base without cream or seafood for up to 3 months.
What’s the best bread for bread bowls?
Day-old sourdough provides ideal structure and flavor.
Storage and Make-Ahead Guidelines
- Store soup separate from bread bowls
- Refrigerate soup up to 2 days
- Freeze soup base up to 3 months
- Reheat gently to prevent separation
- Prepare bread bowls same day for best results
