Description
Indulge in a hearty seafood chowder brimming with tender fish, shellfish, and vegetables, all nestled within a crusty bread bowl. This comforting dish combines the rich flavors of the sea with the rustic appeal of fresh bread, making it a perfect centerpiece for gatherings or a cozy meal at home.
Ingredients
Units
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- For the Chowder:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 2 large potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 pound mixed seafood (such as shrimp, scallops, clams, and firm white fish), cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- For the Bread Bowls:
- 4 small round sourdough loaves
Instructions
- Prepare the Bread Bowls:
- Preheat the oven to 350°F (175°C).
- Using a sharp knife, cut a circle around the top of each loaf and remove the top. Hollow out the inside, leaving about a 1/2-inch thick shell.
- Place the hollowed bread bowls and tops on a baking sheet. Bake for 15 minutes until the bread is slightly crispy. Remove from the oven and set aside.
- Make the Chowder:
- In a large pot over medium heat, melt the butter. Add the onion, celery, and carrots; sauté until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for an additional 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook the flour.
- Gradually whisk in the seafood stock, ensuring there are no lumps. Add the heavy cream, potatoes, bay leaf, and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add the mixed seafood to the pot and continue to simmer for another 5-7 minutes, or until the seafood is cooked through.
- Season the chowder with salt and pepper to taste. Remove the bay leaf and discard.
- Stir in the fresh parsley.
- Assemble and Serve:
- Ladle the hot seafood chowder into each bread bowl.
- Serve immediately, with the bread tops on the side for dipping.
Notes
- Seafood Selection: Feel free to use a variety of seafood based on availability and preference. Common choices include shrimp, scallops, clams, mussels, and firm white fish like cod or haddock.
- Thickening the Chowder: For a thicker chowder, you can increase the amount of flour or reduce the amount of stock slightly.
- Bread Bowl Alternative: If sourdough loaves are unavailable, any sturdy round bread can be used. Ensure the bread is dense enough to hold the chowder without becoming too soggy.
- Storage: Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Bread bowls are best enjoyed fresh.