What's For Supper - Seafood Chowder in a Sourdough Bread Bowl

Ingredients:

1 c. carrots, 1/4" diced
1 c. celery, 1/4" diced
1 c. yellow onion, 1/4" diced
4 garlic cloves, mashed
4 T. butter, divided
olive oil
salt and pepper
1 t. Old Bay seasoning
1 heaping T. vegetable bouillon (we use "Better Than Bouillon")
1 c. dry white wine
1 c. heavy cream
1 1/2 c. half and half
3 small Yukon Gold potatoes, 1/4" diced
15-20 large shrimp, de-veined and tail off
1 piece each of your favorite fish (salmon, cod, mahi mahi, etc.)
2 sourdough bread rounds
Fresh parsley
Chili pepper flakes

Directions:

Melt 2 T. butter with 1 T. olive oil in a large soup pot. Add carrots, celery, onion, garlic, salt, pepper and Old Bay. Saute until veggies are almost soft. Add the veggie bouillon and wine and stir until the bouillon is dissolved. Add the heavy cream, half and half, and potatoes. Simmer on low for about 15-20 minutes, until the potatoes are close to tender.

While soup is simmering, cut up fish into bite-sized pieces.

Cut the tops off of the sourdough bread rounds, and take out as much of the bread with it as possible. You can cut up this chunk of bread into smaller pieces and toast for croutons. Pick away the rest of the bread inside the round to create a bowl for the soup.

When potatoes are almost tender, add the fish and cook for about 5 more minutes. Add the shrimp and cook for 2-3 more minutes. Taste for seasoning and adjust as needed. Just before serving, add the remaining 2 T. butter to the soup and stir.

Serve soup in bread bowl and garnish with chopped parsley and chili pepper flakes. Enjoy!