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Stuffed Seafood Soup Bread Bowl with a crusty golden sourdough loaf overflowing with melted cheese, seasoned shrimp, and fresh parsley on a wooden board.

Stuffed Seafood Soup Bread Bowl

A rich, creamy Stuffed Seafood Soup Bread Bowl loaded with shrimp and crab meat, topped with melted cheese, and baked inside a crusty toasted sourdough boule.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small sourdough boules Hollowed out for bowls
  • 1 lb large shrimp Peeled, deveined, and cooked
  • 8 oz lump crab meat Picked over for shells
  • 4 tablespoon butter Divided for roux and toasting bowls
  • 1 cup heavy cream For the rich base
  • 2 cups seafood stock Or chicken stock
  • 3 tablespoon all-purpose flour For thickening
  • 1 cup Gruyere cheese Shredded for topping
  • ½ cup white cheddar cheese Shredded for topping
  • 3 cloves garlic Minced
  • 2 tablespoon fresh parsley Chopped for garnish

Equipment

  • 1 Large soup pot For cooking the chowder
  • 1 Baking Sheet For toasting and baking the bread bowls
  • 1 Bread Knife For cleanly slicing the tops off the loaves
  • 1 Whisk For ensuring a smooth soup base

Method
 

  1. Hollow out the sourdough boules and brush the insides lightly with melted butter to create a moisture barrier so they do not become soggy.
  2. Bake the empty brushed bowls at 400 degrees for 10 minutes to toast the interior so it becomes firm and crusty.
  3. Melt butter in a pot and whisk in the flour to create a blonde roux so the soup base thickens properly.
  4. Gradually whisk the seafood stock and heavy cream into the pot, simmering gently so a rich, smooth broth forms.
  5. Fold the crab meat and half of the shrimp into the simmering broth to infuse the soup so it tastes oceanic.
  6. Ladle the hot seafood chowder into the toasted bread bowls to fill them generously so they are ready for cheese.
  7. Top the soup with shredded Gruyere, cheddar, and the remaining whole shrimp, baking for 8 minutes so the cheese bubbles.
  8. Remove from the oven and garnish heavily with chopped fresh parsley before serving immediately so the bowl stays hot.

Notes

Always brush the inside of the hollowed bread bowls with butter and pre-toast them in the oven for 10 minutes; this prevents the soup from making the bread soggy.