30-Minute Seafood Chowder Bread Bowls from Ayesha Curry Make For An Exciting Weeknight Meal

These hearty seafood chowder bread bowls are ready to eat in just 30 minutes. The recipe comes together quickly, so it’s perfect for a weeknight meal, but looks and tastes like something special. 

Thanks to these seafood chowder bread bowls from Ayesha Curry, you can create a comforting meal that will shake up your routine without spending hours in the kitchen. And if you have a busy family and are looking for easy recipes, Ayesha has a cookbook, The Full Plate, that’s full of fast, flavor-filled recipes.

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During the colder months, we are always looking for warm, comforting foods. This includes soups and stews, but we rarely think of making seafood chowder at home. Woman’s Day contributor Ayesha Curry’s recipe for this simple seafood chowder served in bread bowls is a perfect easy dinner that your family will be excited to eat. I mean, who doesn’t love a bread bowl you can eat?

For this seafood chowder recipe, you will need a large dutch oven or pot. I used this Le Creuset dutch oven, which is the perfect size and depth for cooking soups and stews. If you don’t have a dutch oven, you can just use a large stock pot. Also, you will want a good garlic press, like this garlic press from OXO. You will use it for so many recipes, it’s worth having in your utensil toolbox. If you don’t have one, you can always use a food processor or knife and finely grind or chop the garlic.

TIPS for making Ayesha Curry’s Seafood Chowder Recipe:

• If you can’t find any small, round bread loaves in your grocery store bakery, try the freezer section. Sometimes stores will have frozen whole loaf bread that you can just heat up in the oven. 
• It’s best to prep all of the ingredients ahead, since the chowder has such a quick cooking time.
• When simmering the potatoes, make sure to poke them with a fork before adding the seafood. You can always cook the potatoes longer until they are tender. But it’s better to cook the potatoes longer without the seafood in the pot, so you don’t overcook the salmon and shrimp.
• If you don’t like salmon or shrimp, you can always replace ingredients with other seafood. Crab, cod, clams, and lobster would all be great in this chowder if you want to make a swap.

Ingredients for Ayesha Curry’s Seafood Chowder Bread Bowl Recipe:

• 2 tablespoons unsalted butter
• 1 cup white onion, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cloves garlic, pressed
• 1 tablespoon flour
• 1 ½ cup vegetable broth
• 1 cup heavy cream
• 1 cup whole milk
• Baby potatoes (about 20), halved
• ½ lb shrimp, peeled and deveined, with tails removed and cut in half
• 1 ½ lb salmon, skin removed and cubed into 1 inch pieces
• 1 cup frozen corn, thawed
• 6 small round breads (sourdough is ideal)
• Chopped parsley for serving
• Cooked chopped bacon (optional)

Steps for Ayesha Curry’s Seafood Chowder Bread Bowls Recipe:

First, preheat your oven to 400 degrees. In a large dutch oven or pot, melt the butter over medium heat. Add the onion, salt and pepper. Cover and cook for 4-5 minutes, stirring occasionally. Next, stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle the flour and stir, cooking for an additional minute.

Add in the vegetable broth, cream, milk and potatoes. Bring to a simmer and let cook for 6-8 minutes, or until tender. Remember to check the potatoes with a fork to make sure they are cooked all the way before adding the next ingredients.

While the potatoes are cooking, prepare the bread bowls. Cut the tops off each loaf of bread and scoop out the inside to make a bowl. Bake for 5 minutes, until the outside is crisp and the bread is warm.

Then, add the cubed salmon and halved shrimp to the simmering pot. Cook for about 3 more minutes, until the fish and shrimp are opaque and cooked through. To serve, ladle the chowder into the hollowed bread bowls, top with parsley and crispy bacon pieces (if using). Enjoy this fun family dinner immediately.