Description
Creamy seafood chowder nestled in a golden toasted bread bowl brings coastal comfort to your table. Rich ocean flavors mingle with hearty ingredients, promising a luxurious dining experience you’ll savor down to the last delicious spoonful.
Ingredients
Scale
Seafood:
- 1 pound (454 grams) mixed seafood (shrimp, scallops, crab meat)
- 0.5 pound (227 grams) white fish (cod or halibut)
Base and Vegetables:
- 2 cups potatoes, diced
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
Creamy Ingredients and Seasonings:
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon thyme
- 4 large bread bowls
Instructions
- Meticulously dice potatoes, chop onions, slice celery, and mince garlic for consistent flavor and texture.
- Heat a large pot over medium temperature, melting butter until it shimmers with a golden hue.
- Whisk flour into melted butter for 2-3 minutes, creating a smooth, light roux without browning.
- Slowly stream milk and cream into the roux, stirring continuously to prevent lumping and achieve a velvety consistency.
- Introduce onions, celery, and garlic, sautéing for 5 minutes until vegetables become translucent and fragrant.
- Add potatoes, herbs, and seasonings, then simmer for 10-12 minutes until potatoes reach a tender consistency.
- Gently fold mixed seafood and white fish into the simmering cream base, cooking 4-5 minutes until seafood turns opaque.
- Prepare bread bowls by cutting off tops and hollowing out interiors, creating edible serving vessels.
- Crisp bread bowls in a 375°F oven for 5-7 minutes until edges turn golden brown and exterior becomes crunchy.
- Discard bay leaf, sprinkle fresh parsley over the chowder, and carefully ladle into toasted bread bowls.
- Serve immediately, allowing chowder to slightly soften the bread bowl’s inner surface for a delightful dining experience.
Notes
- Select seafood with consistent sizing to ensure even cooking and prevent some pieces from becoming overcooked or undercooked.
- Consider using a mix of fresh and frozen seafood for budget-friendly and flavor-balanced results.
- Swap heavy cream with half-and-half or whole milk to reduce calories without compromising rich texture.
- Experiment with gluten-free flour or cornstarch as a roux alternative for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg