Soup season is here, and there’s little that beats a steaming chowder served in a crusty bread bowl. This seafood chowder is thick, comforting, and loaded with sweet bay scallops, shrimp, crab, and clams — a bowlful of cozy flavors that never tastes overly “fishy.”
Inspired by a memorable bowl at The Original Soup Man, I set out to recreate that rich, velvety chowder at home. The resulting recipe balances a savory, slightly briny broth with tender vegetables and plenty of seafood in every spoonful. It’s the kind of meal that warms you from the inside out after a rainy walk, and it’s light enough to enjoy even when paired with bread.
To make individual bread bowls, look for tall, crusty hard rolls at the bakery—high sides help prevent spills and give just the right ratio of soup to bread. Scoop out the center to leave about a half inch around the bottom and sides, then ladle the hot chowder in and serve immediately.
Seafood Chowder in Bread Bowls
Ingredients
- 2 Tablespoons Butter
- 1 small Onion, finely diced
- 2 Carrots, peeled and diced
- 2 ribs Celery, diced
- 1 Potato, peeled and diced
- 2 Tablespoons Flour
- 1 teaspoon Low Sodium Old Bay Seasoning
- 1/4 cup Sherry
- 28 ounce can Fire-Roasted Diced Tomatoes
- 2 cups Water
- 7 ounce can Crab Meat (liquid reserved)
- 7 ounce can Chopped Clams (liquid reserved)
- 1/2 pound Bay Scallops
- 1/2 pound Shrimp, tails removed and chopped
- 1/4 cup Fresh Parsley, chopped
- 8 crusty Hard Rolls
Instructions
- Melt the butter in a large soup pot over medium heat. Add the onion and cook until soft and fragrant, about 5 minutes. Add the carrots, celery, and potato and cook another 5 minutes. Stir in the flour and Old Bay seasoning and cook 1 minute, then whisk in the sherry.
- Add the fire-roasted tomatoes, water, and the reserved liquids from the crab and clams. Bring to a boil, then reduce heat and simmer 15 minutes or until the vegetables are tender. Add the scallops, shrimp, crab, and clams and simmer 10 minutes more. Stir in the chopped parsley and adjust seasoning to taste.
- Prepare the rolls by cutting out the centers, leaving at least a half inch of bread around the bottom and sides. Ladle the hot chowder into each bread bowl and serve immediately.
Seafood Chowder in Bread Bowls
Serves 4
Prep Time: 10 minutes; Total Time: 30 minutes
Ingredients
- 2 Tablespoons Butter
- 1 small Onion, finely diced
- 2 Carrots, peeled and diced
- 2 ribs Celery, diced
- 1 Potato, peeled and diced
- 2 Tablespoons Flour
- 1 teaspoon Low Sodium Old Bay Seasoning
- 1/4 cup Sherry
- 28 ounce can Fire-Roasted Diced Tomatoes
- 2 cups Water
- 7 ounce can Crab Meat, liquid reserved
- 7 ounce can Chopped Clams, liquid reserved
- 1/2 pound Bay Scallops
- 1/2 pound Shrimp, tails removed and chopped
- 1/4 cup Fresh Parsley, chopped
- 8 crusty Hard Rolls
Preparation
- Melt the butter in a large soup pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the carrots, celery, and potato and cook for 5 more minutes. Stir in the flour and Old Bay and cook 1 minute. Whisk in the sherry.
- Add the tomatoes, water, and the reserved liquids from the crab and clams. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender. Add the scallops, shrimp, crab, and clams and simmer for 10 minutes. Stir in the parsley and adjust seasoning if needed.
- Cut out the center of each roll, leaving at least a half inch of bread around the bottom and sides. Ladle the chowder into the prepared bread bowls and serve immediately.