Stuffed Seafood Soup Bread Bowl

Ingredients

Bread Bowls:

• 4 large sourdough or rustic bread loaves

• 2 tablespoons olive oil for brushing

Soup Base:

• 2 tablespoons butter

• 1 small onion, finely diced

• 2 carrots, peeled and diced

• 2 ribs celery, diced

• 1 potato, peeled and diced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 teaspoon Old Bay seasoning

Seafood:

• ½ lb medium shrimp, peeled and deveined

• ½ lb bay scallops

• ¼ lb fresh salmon, cubed

• 7 oz can crab meat, liquid reserved

• 7 oz can chopped clams, liquid reserved

• 1 lb fresh mussels, cleaned

Liquids & Seasonings:

• 28 oz can fire-roasted diced tomatoes

• 2 cups water

• ¾ cup chicken or seafood stock

• ½ cup heavy cream

• ¼ cup fresh parsley, chopped

• Salt and pepper to taste

Garnish:

• ½ cup shredded provolone cheese

Instructions

Prepare Bread Bowls:

1. Preheat oven to 375°F

2. Cut the tops off each bread loaf and scoop out the soft interior, leaving at least ½ inch of bread around the bottom and sides

3. Brush inside and outside with olive oil

4. Bake for 5-7 minutes until edges are lightly browned, then set aside

Cook Mussels:
5. In a large pan, cook mussels with garlic until they open
6. Remove mussels from shells and strain cooking liquid through cheesecloth, reserving the liquid

Make Soup Base:
7. Melt butter in a large soup pot over medium heat
8. Add onion and cook until soft, about 5 minutes
9. Add carrots, celery, potato, and garlic, cooking for 5 minutes
10. Stir in flour and Old Bay seasoning, cooking for 1 minute

Build the Chowder:
11. Add tomatoes, water, and reserved liquid from crab, clams, and mussels
12. Add chicken stock and bring to a boil, then reduce heat and simmer 15 minutes until vegetables are tender
13. Add salmon, shrimp, and scallops, simmering for 5 minutes
14. Stir in crab meat, clams, and cooked mussels, heating for 3-4 minutes
15. Add heavy cream and fresh parsley

Final Assembly:
16. Ladle hot seafood chowder into prepared bread bowls
17. Top each with shredded provolone cheese
18. Place filled bread bowls on baking sheet and bake 5-7 minutes until cheese melts and browns
19. Serve immediately while hot