Seafood Chowder Sourdough Bread Bowls Recipe

Описание: Fish Friday just got an upgrade! Dive into a decadent crab and shrimp seafood chowder served in a warm, crusty sourdough bread bowl. 🍤

How to Make a Seafood Chowder Bread Bowl
Ingredients
2 large round sourdough loaves
1 stick butter
¾ cup minced shallots
¾ cup finely diced carrot
4 cloves garlic, minced
⅓ cup all purpose flour
¾ cup white wine
2 cups chicken stock
2 cups heavy cream
½ cup milk
3 tbsp white wine vinegar, or to taste
1 tsp black pepper
2 tbsp fresh thyme, chopped
1 lb. Omaha Steaks Wild Argentinian Red Shrimp, 6 of them chopped
8 oz Omaha Steaks Jumbo Lump Crab Meat
1 lb Omaha Steaks King Crab Legs, shelled and chopped
¼ cup finely chopped parsley
Kosher salt, to taste
2 tbsp avocado oil
2 tbsp Omaha Steaks Signature Seafood Seasoning

Instructions:
1. Slice the top off the sourdough loaves and scoop out the inside, leaving about a 1-inch thick wall. Place into an oven preheated to 350°F for 5-7 minutes or until the bread just starts to get toasty. Set aside.
2. Coat the whole shrimp with one tablespoon of avocado oil and season with seafood seasoning and set aside.
3. In a large pot, melt butter over medium heat. Stir in the minced carrots and sauté for two minutes, then add the shallots and sauté for another two minutes. Then add the garlic and sauté for an additional one minute or until fragrant.
4. Add the flour and whisk it constantly for two minutes.
5. Add in the white wine and whisk for an additional two minutes to cook off the alcohol, then add the chicken stock and whisk together while bringing to a boil.
6. Add the heavy cream and milk, pepper, and thyme, whisking constantly until the mixture thickens.
7. Add the lump crab meat, chopped shrimp, and king crab. Reduce heat to low and simmer. Add salt to taste.
8. Preheat a heavy bottom frying pan over medium-high heat. Add the remaining avocado oil and let it heat up for 30 seconds before adding the seasoned shrimp. Sear for 60 seconds, then flip the shrimp and sear for an additional 30 seconds. Remove from heat and set aside.
9. Ladle the hot soup into the hollowed-out sourdough bowl, and top with the seared shrimp and chopped parsley.

Note* Because the seafood itself is salty, wait till the end to season the soup with salt as needed. Seasoning with salt too early could result in an overly salty dish.

📸 Grillseeker