Stuffed Seafood Soup Bread Bowl (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter.
02 -
1 medium onion, chopped.
03 -
2 celery stalks, diced.
04 -
2 carrots, peeled and diced.
05 -
2 cloves garlic, minced.
06 -
1/4 cup all-purpose flour.
07 -
4 cups seafood stock.
08 -
1 cup heavy cream.
09 -
2 large potatoes, diced.
10 -
1 bay leaf.
11 -
1 teaspoon fresh thyme.
12 -
1 pound mixed seafood.
13 -
2 tablespoons fresh parsley.
14 -
4 sourdough bread bowls.
# Instructions:
01 -
Cut tops off loaves, hollow out centers, bake at 350°F for 15 minutes until crispy.
02 -
Sauté onion, celery, carrots in butter until soft, add garlic.
03 -
Add flour, cook 2 minutes, gradually whisk in stock and cream.
04 -
Add potatoes, herbs, cook 15 minutes until potatoes tender.
05 -
Add seafood, simmer 5-7 minutes until cooked.
06 -
Season, add parsley, serve in prepared bread bowls.
# Notes:
01 -
Can use any mix of seafood.
02 -
Chowder can be made ahead.
03 -
Bread bowls best served fresh.