Creamy Shrimp Chowder in a Bread Bowl

Ingredients:

• For the Chowder:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 medium carrot, diced
  • 3 cups chicken or seafood broth
  • 2 cups heavy cream or half-and-half
  • 1/4 cup all-purpose flour (for thickening)
  • 1 pound shrimp (peeled and deveined)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
• For the Bread Bowl:
  • 4 round sourdough bread loaves
  • 1 tablespoon butter, melted

Instructions:

1. Prepare the Bread Bowl:
   • Preheat the oven to 350°F (175°C).
   • Cut off the tops of the sourdough bread loaves and hollow out the inside, leaving a thick crust to hold the chowder.
   • Brush the inside with melted butter and bake for 10-15 minutes until crisp.
2. Cook the Base:
   • Heat the butter and olive oil in a large pot over medium heat.
   • Add the onion, garlic, celery, and carrot. Sauté until softened.
3. Thicken the Chowder:
   • Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
   • Slowly whisk in the chicken or seafood broth, ensuring no lumps form.
   • Simmer for 5-7 minutes until slightly thickened.
4. Add Cream and Seasoning:
   • Stir in the heavy cream, smoked paprika, cayenne pepper, salt, and pepper.
   • Simmer for another 5 minutes.
5. Cook the Shrimp:
   • Add the shrimp to the chowder and cook until pink and opaque (about 3-4 minutes).
   • Stir in Parmesan cheese and fresh parsley.
6. Assemble:
   • Pour the hot shrimp chowder into the prepared bread bowls.
   • Garnish with extra parsley and a sprinkle of smoked paprika.
7. Serve:
   • Enjoy the chowder with the bread bowl as a side for dipping!

This recipe will give you a rich, creamy seafood experience, perfect for a comforting meal. Let me know if you’d like further customizations!