There’s something undeniably comforting about soup in a bread bowl. But when that soup is a Creamy Crab & Corn Chowder packed with tender crab meat, sweet corn, and rich broth, nestled inside a crusty sourdough loaf? Now we’re talking real comfort food magic.
This dish is one of those hearty, crowd-pleasing meals that feels like it came from a cozy seaside café, but you can make it right at home in about 30 minutes. Whether you’re warming up after a long day or just want to serve something special without the fuss, this crab and corn chowder bread bowl hits all the right notes.
“This recipe came together one fall evening when my husband brought home a fresh sourdough round from our local bakery. We had leftover crab and some sweet corn in the fridge. I whipped this up, and now it’s a chilly-weather staple!” — Jenny
Why You’ll Love This Creamy Crab & Corn Chowder Stuffed Bread Bowl
- Rich and Creamy: A velvety texture with deep flavor from crab, cream, and broth.
- Sweet Meets Savory: Corn adds a natural sweetness that pairs beautifully with seasoned crab meat.
- One-Bowl Meal: Your dish is your bowl. Fewer dishes and more fun!
- Easy to Customize: Swap in shrimp, add diced potatoes, or spice it up with cayenne.
- Perfect for Sharing: Serve it in individual bread bowls or one big loaf at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large round sourdough bread | 1 |
| Crab meat (cooked) | 1 cup |
| Corn kernels (fresh or frozen) | 1 cup |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Chicken or vegetable broth | 2 cups |
| Heavy cream | 1 cup |
| Vegetable oil or butter | 2 tablespoons |
| Old Bay seasoning | 1 teaspoon |
| Salt and pepper | To taste |
| Chopped parsley | For garnish |
How to Make Creamy Crab & Corn Chowder Stuffed Bread Bowl
- Prepare the Bread Bowl: Slice the top off the sourdough loaf and hollow out the center, leaving about 1-inch thickness on the sides and bottom. Save the insides for dipping or croutons.
- Sauté the Base: In a large pot, heat oil or butter over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Add garlic and cook another 30 seconds.
- Add the Corn and Broth: Stir in the corn and pour in the broth. Bring to a simmer and let cook for 5 minutes to allow the flavors to blend.
- Stir in Crab and Cream: Add the crab meat and heavy cream. Season with Old Bay, salt, and pepper. Simmer for another 5–7 minutes, stirring occasionally, until the chowder is hot and slightly thickened.
- Fill the Bread Bowl: Ladle the hot chowder into the hollowed-out bread bowl. Garnish with parsley and serve immediately.
Jenny’s Kitchen Tips
- Use lump crab meat for the best texture and flavor. It’s worth the little splurge!
- No sourdough? Any crusty round loaf will work. Just make sure it’s dense enough to hold the chowder.
- Want extra flavor? Add a splash of dry white wine when you add the broth.
- Too thick? Thin the chowder with a bit more broth or milk until it’s your ideal consistency.
Serving Suggestions
This dish is satisfying on its own, but here are a few ways to round it out:
- Serve with a side salad tossed in a light vinaigrette.
- Top with crispy bacon bits or shredded cheese for a heartier feel.
- Add hot sauce or red pepper flakes if you like it spicy.
Drink Pairings
Pair this rich chowder with a drink that complements its creamy depth:
- Chardonnay or a light pinot gris
- Crisp apple cider (hot or chilled)
- Classic iced tea with lemon
- Light beer, like a pale ale or wheat beer
How to Make It Look Restaurant-Worthy
Presentation makes a big impact—especially when serving guests. Try these ideas:
- Place each bread bowl on a rustic wooden board or stoneware plate.
- Drizzle a swirl of cream on top before serving.
- Sprinkle extra parsley or thinly sliced green onion over the chowder.
- Serve with the toasted bread scraps on the side for dipping.
Storing & Reheating
- Storing Chowder: Keep leftover chowder in an airtight container in the fridge for up to 3 days.
- Storing Bread: Bread bowls don’t hold well overnight—best to eat them the same day.
- Reheating: Reheat the chowder gently in a saucepan over medium-low heat. Add a splash of broth or cream if it’s too thick.
“This chowder is like a warm hug in a bowl. My son calls it ‘soup you can eat with a spoon and a fork’ because he never lets that bread bowl go to waste.” — Jenny
Frequently Asked Questions About Creamy Crab & Corn Chowder Stuffed Bread Bowl
Can I make this ahead of time?
Yes! The chowder can be made a day or two in advance. Just store it in an airtight container in the fridge and reheat gently before serving. Assemble the bread bowl fresh for best texture.
What type of crab meat works best?
Lump crab meat gives the chowder a luxurious texture and flavor, but backfin or claw meat is a great budget-friendly option. Just make sure it’s fully cooked and well-drained before adding.
Can I use canned corn instead of fresh or frozen?
You can! Drain it well before adding. While fresh corn adds a crisp pop of texture, canned corn still works beautifully in this creamy base.
Is there a dairy-free alternative for the cream?
Yes—full-fat coconut milk can replace heavy cream for a slightly different flavor. There are also plant-based cream options that maintain a similar consistency.
What’s the best way to keep the bread bowl from getting soggy?
Make sure the chowder is hot and thick before ladling it into the bread bowl. You can also toast the inside of the hollowed bread slightly in the oven to help create a barrier.
Can I freeze the chowder?
This chowder freezes well without the cream. If you plan to freeze it, cook everything except the cream. Add the cream when reheating for best texture and flavor.
Finishing Touches That Make This Dish Special
There’s nothing quite like the moment you break through the top of a crusty bread bowl and dip into warm, creamy crab chowder. The bread soaks up all that flavor, turning every bite into a savory delight. It’s cozy, it’s satisfying, and it’s the kind of meal that makes an ordinary night feel just a little bit fancy.
This recipe brings together everything Jenny loves about home cooking: simple steps, fresh flavors, and that moment when someone takes a bite and says, “Wow.” Whether you’re making this for guests or serving up a weeknight treat, the Creamy Crab & Corn Chowder Stuffed Bread Bowl delivers on flavor, warmth, and comfort in every scoop.
So next time you’ve got a loaf of sourdough sitting on your counter and some crab meat calling your name, don’t overthink it. This chowder will do all the talking.