I first tried this Stuffed Seafood Bread Bowl on a foggy weekend afternoon, and the combination of a silky seafood chowder tucked into a toasted sourdough bowl felt instantly celebratory. It’s rich, briny, and party-ready without being fussy — perfect for a cozy dinner, a casual dinner party, or impressing guests at a small gathering. If you love comforting bowls with crusty bread, try this twist on soup—stuffed seafood bread bowl—and for a different savory bowl, check out this potsticker noodle bowl for another weeknight winner.
Why you’ll love this dish
This recipe hits the comfort-food sweet spot: creamy, seafood-forward soup served inside an edible vessel. It’s both rustic and elegant — a little theatrical when you present it, but straightforward to execute.
- Weeknight comfort: The method moves quickly once the base is made; you can have dinner ready in under an hour.
- Crowd-pleaser: Seafood feels special, but the flavors are familiar enough that kids and picky eaters usually enjoy it.
- Low cleanup: The hollowed sourdough becomes its own bowl, so fewer dishes to wash.
“Bold Old Bay, bright lemon, and chunks of crab — each spoonful was a perfect mix of creamy and briny. Guests asked for seconds (and the bread was the best part).” — a satisfied tester
How this recipe comes together
This is the quick roadmap so you know what to expect before you start:
- Toast the hollowed sourdough shells so they stay crisp when filled.
- Sauté aromatics, build a light roux, and add broth to make a silky base.
- Enrich with cream, season, then fold in delicate seafood just long enough to heat.
- Finish with lemon and parsley for brightness, ladle into bowls, and serve immediately.
Knowing the flow helps prevent overcooking seafood and keeps the bread bowl from going soggy.
What you’ll need
- 1 tablespoon olive oil (plus 1 tablespoon for brushing the bread)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced 🧅
- 2 garlic cloves, minced 🧄
- 2 tablespoons all-purpose flour (substitute: 2 tbsp cornstarch slurry for gluten-free)
- 4 cups seafood or chicken broth 🥣 (use shellfish stock or clam juice for extra depth)
- 1 cup heavy cream (sub: half-and-half for a lighter finish)
- 1/2 lb shrimp, peeled and deveined 🦐
- 1/2 lb lump crab meat 🦀 (drained gently to keep lumps intact)
- 1/2 lb clams, cooked and shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon lemon juice 🍋
- 2 tablespoons fresh parsley, chopped 🌿
- 4 large sourdough bread bowls (choose thick-crusted loaves that will hold up)
Notes: If you need a dairy-free version, swap heavy cream for full-fat coconut milk (flavor will shift). For a lighter broth, use low-sodium stock and adjust salt at the end.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Slice the top off each sourdough loaf and hollow out the interior, leaving a 1/2–3/4-inch shell so the bowl stays sturdy. Save the “lid” and bread for dipping.
- Brush the inside and rim of each hollowed loaf with 1 tablespoon olive oil. Place on a baking sheet and toast in the oven for 8–10 minutes, until slightly crisp. Remove and set aside.
- In a large pot over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter. Add the diced onion and sauté 3–4 minutes, until translucent.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Sprinkle the flour over the aromatics and stir continuously for about 1 minute to cook out the raw flour taste and form a light roux.
- Gradually whisk in the 4 cups of broth until smooth. Bring to a gentle simmer and let it thicken slightly for 3–5 minutes.
- Stir in the heavy cream, Old Bay, and cayenne (if using). Simmer 5–7 minutes until the base is creamy and coats the back of a spoon. Keep the heat moderate — avoid a rolling boil to prevent curdling.
- Fold in the crab meat and clams (if using) and warm through for 1–2 minutes. Add the shrimp and cook just until opaque, about 2–3 minutes depending on size. Shrimp cook very quickly — don’t overdo it.
- Remove the pot from heat. Stir in the lemon juice and chopped parsley. Taste and season with salt and pepper.
- Ladle the hot seafood chowder carefully into the toasted sourdough bowls. Garnish with extra parsley and a light sprinkle of Old Bay. Serve immediately with the bread lids and reserved interior for dipping.
Best ways to enjoy it
Pair the warm seafood bowl with contrasts in texture and brightness. A simple green salad with vinaigrette or a crisp fennel and apple slaw cleanses the palate. For a fun, family-style pairing, serve with crunchy garlic knots or a light citrusy cucumber salad. If you prefer an Asian-accented companion, consider a lighter noodle dish such as the potsticker noodle bowl recipe to add a different flavor profile to the meal.
Presentation tip: place the bowl on a shallow plate to catch any drips, and serve with a soup spoon and a serrated knife for tearing off bread.
Storage and reheating tips
- Refrigerator: Transfer leftover soup (not stored inside the bread) to an airtight container within two hours of cooking. Keep for 3–4 days.
- Freezing: Freeze the soup in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating. Do not freeze the sourdough bowls — texture will be ruined.
- Reheating: Gently reheat on the stovetop over low–medium heat. Add a splash of broth or cream if the soup has thickened. Avoid high heat to prevent breaking the cream. If you want to revive a bread bowl, re-toast an empty hollowed loaf in a 350°F oven for 8–10 minutes before filling.
Food safety note: Seafood-based soups should be cooled and refrigerated promptly. Discard any seafood chowder left at room temperature for more than 2 hours.
Helpful cooking tips
- Use high-quality lump crab: it adds texture and a genuine seafood hit. Drain canned or fresh crab lightly so the soup doesn’t get watery.
- Make a smooth roux: whisk constantly when you add flour and when you add liquid to avoid lumps. If lumps form, strain the broth or blend briefly with an immersion blender.
- Don’t overcook shrimp: remove the pot from the heat as soon as shrimp turn opaque and curl; they’ll continue to carry heat from the soup.
- Toast the bread well: under-toasted bowls will go soggy quickly. Aim for a light golden interior crust.
- Boost flavor: refine the base with a splash (1/4 cup) of dry white wine after the roux and before adding broth, simmering briefly to reduce — optional but delicious.
Creative twists
- Spicy Cajun: increase cayenne, add smoked paprika and andouille sausage slices.
- Mushroom “seafood”: swap seafood for a mix of oyster and shiitake mushrooms for a vegetarian twist; use vegetable broth and vegan cream.
- Gluten-free: use a gluten-free roux (cornstarch slurry) and serve in sturdy gluten-free rolls.
- Mediterranean: swap Old Bay for herbes de Provence and finish with lemon zest and chopped basil.
- Cheesy top: sprinkle a little grated Parmesan on the surface and broil for 1 minute for a gratin-like finish (watch closely).
Helpful answers
Q: How long does this take to make from start to finish?
A: About 40–50 minutes total: 10 minutes prep, 30–40 minutes cooking and toasting the bread.
Q: Can I make the soup in advance?
A: Yes — make the soup up to 3 days ahead and reheat gently. Toast the bread just before serving for best texture.
Q: Can I use canned crab or frozen shrimp?
A: Absolutely. Canned lump crab works well when drained carefully; frozen shrimp should be fully thawed and patted dry before cooking.
Q: Is it safe to freeze this soup?
A: Yes — freeze the soup (not the bread) for up to 2 months. Reheat slowly and add a splash of broth if needed.
Q: How can I make this dairy-free?
A: Substitute heavy cream with full-fat coconut milk or a creamy plant-based alternative. The flavor will change, so adjust seasoning and lemon accordingly.
Q: What bread works best as a bowl?
A: Dense, thick-crusted sourdough or boule loaves hold up best. Avoid very soft sandwich-style loaves.
Q: Can I skip the clams?
A: Yes — clams are optional. The recipe reads well with crab and shrimp alone.
Q: My soup is too thin — how do I thicken it?
A: Simmer it gently to reduce, or whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and add a little at a time until desired thickness.
Final thoughts
Give this Stuffed Seafood Bread Bowl a try the next time you want a cozy yet impressive meal — it’s easy enough for a weeknight but special enough for guests. If you make it, leave a comment about what seafood you used or any twists you tried; I’d love to hear how it turned out.
Stuffed Seafood Bread Bowl
Ingredients
Method
- Preheat your oven to 375°F (190°C). Slice the top off each sourdough loaf and hollow out the interior, leaving a 1/2–3/4-inch shell so the bowl stays sturdy. Save the 'lid' and bread for dipping.
- Brush the inside and rim of each hollowed loaf with 1 tablespoon olive oil. Place on a baking sheet and toast in the oven for 8–10 minutes, until slightly crisp. Remove and set aside.
- In a large pot over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter. Add the diced onion and sauté 3–4 minutes, until translucent.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Sprinkle the flour over the aromatics and stir continuously for about 1 minute to cook out the raw flour taste and form a light roux.
- Gradually whisk in the 4 cups of broth until smooth. Bring to a gentle simmer and let it thicken slightly for 3–5 minutes.
- Stir in the heavy cream, Old Bay, and cayenne (if using). Simmer 5–7 minutes until the base is creamy and coats the back of a spoon. Keep the heat moderate — avoid a rolling boil to prevent curdling.
- Fold in the crab meat and clams (if using) and warm through for 1–2 minutes. Add the shrimp and cook just until opaque, about 2–3 minutes depending on size. Shrimp cook very quickly — don’t overdo it.
- Remove the pot from heat. Stir in the lemon juice and chopped parsley. Taste and season with salt and pepper.
- Ladle the hot seafood chowder carefully into the toasted sourdough bowls. Garnish with extra parsley and a light sprinkle of Old Bay. Serve immediately with the bread lids and reserved interior for dipping.