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This fisherman’s chowder brings together flaky fish, sweet shrimp, and garden vegetables in a creamy base, all nestled inside a cozy bread bowl with a cable-knit pattern. It transforms an everyday chowder into a showstopping centerpiece for family dinners or holiday gatherings. Every spoonful delivers comfort and seaside nostalgia, especially when you tear off a bit of the warm bread to soak up the rich broth.
The first time I brought these cable-knit bread bowls to the table, everyone was wowed before they even tasted the chowder. Now my family requests this recipe for snow days and birthdays alike.
Ingredients
- Firm white fish fillets: Provide the briny backbone of the chowder. Look for cod or haddock that smells fresh and feels firm to the touch.
- Raw shrimp: Adds sweetness and protein. Choose medium to large shrimp that are peeled and deveined for ease.
- Smoked salmon: Gives extra smokiness and depth. Optional but highly recommended for a taste twist.
- Unsalted butter: Used for sautéing, aromatic base. Choose fresh and high-quality butter for flavor.
- Onion, celery, and carrots: This trio starts the flavor base. Chop them finely for even cooking and balanced taste.
- Yukon Gold potatoes: Lend creaminess and structure. Waxy potatoes hold their shape and offer a buttery texture.
- Garlic: Adds gentle heat and aroma. Freshly minced is best.
- Corn: Delivers sweetness and crunch. Fresh corn is lovely in season, otherwise frozen works.
- Fish or seafood stock: Forms the broth’s backbone. Opt for homemade or high-quality boxed versions.
- Whole milk and heavy cream: Create velvety richness. Use whole milk and whip the cream just before adding.
- Dry white wine: Brightens the base. Go for a wine you would enjoy drinking.
- All-purpose flour: Thickens the chowder. Avoid using bread flour here as it can be too dense.
- Bay leaf, thyme, black pepper, sea salt, and fresh parsley: Layer flavor and freshness. Fresh herbs lift the overall taste.
- Fresh chives: Provide color and subtle onion flavor. Save for garnish.
- Bread flour: Forms sturdy yet tender bowls. Use fresh flour for dependable rise.
- Instant dry yeast: Ensures a strong, even lift. Choose fresh packets that feel loose.
- Fine sea salt: Boosts flavor in both bread and chowder. Pick a brand without additives.
- Lukewarm water: Helps yeast grow. Should be warm to touch, not hot.
- Olive oil: Makes bread flexible and flavorful.
- Egg: For a shiny, golden crust on bread.
Instructions
- Prepare the Bread Bowls:
- Start by mixing bread flour, instant yeast, and salt in a large mixing bowl. Add lukewarm water and olive oil. Work the dough until evenly combined, then knead it on a lightly floured surface for about 8 to 10 minutes until it is smooth, stretchable, and a little tacky. Let it rise in a greased bowl, covered, until doubled in size—usually an hour in a warm kitchen.
- Shape and Bake the Bread Bowls:
- Once the dough has risen, punch it down gently and divide it into six equal pieces. Shape each into a tight round ball. For the cable knit look, roll small ropes of dough and braid or twist them, then artfully press these decorations onto the bowl tops and around sides. Arrange on a parchment lined tray, brush with beaten egg for shine, and bake at 200C or 400F for about 22 to 25 minutes. Bread is done when it sounds hollow when tapped. Cool thoroughly, then cut a thick lid from the top of each bowl and scoop out the soft interior, leaving a sturdy wall to hold chowder.
- Begin the Chowder Base:
- In a large pot or Dutch oven, melt butter over medium heat. Add finely chopped onion, diced celery, and carrots. Sauté slowly about 5 minutes, allowing the aromatics to grow soft and fragrant. Stir in minced garlic and cook just a minute more until aromatic. Sprinkle flour over vegetables and stir to make a pale roux.
- Deglaze and Build Broth:
- Pour dry white wine into the pot, scraping the bottom to gather up golden flavor. Sizzle for two minutes so alcohol evaporates. Slowly pour in fish or seafood stock, stirring constantly so the flour thickens the broth with no lumps. Add cubed Yukon Gold potatoes, bay leaf, thyme, sea salt, and black pepper. Heat to a gentle boil, then reduce heat. Let simmer for 12 to 15 minutes until potatoes are fork tender and flavor melds.
- Add Cream and Seafood:
- Stir in corn, whole milk, and heavy cream. Keep mixture over medium low heat letting it gently bubble five minutes. Next, fold in chunks of fish, shrimp, and flaked smoked salmon. Simmer another five to seven minutes, just long enough for seafood to turn opaque and cooked through. Remove the bay leaf and stir in fresh parsley. Taste and adjust salt if needed.
- Serve:
- To serve, ladle piping hot chowder into the prepared bread bowls. Top with chopped chives for a final spark of color and fresh flavor. Serve immediately so bread stays sturdy and the chowder is enjoyed at peak creaminess.
When I first made this chowder I was nervous about the cable knit bread bowls but they became my favorite part Soft on the inside chewy on the outside and each one unique They made the whole meal feel handmade and heartfelt
Storage Tips
Keep leftover chowder in an airtight container in the fridge up to two days The bread bowls can also be baked in advance and stored in a paper bag at room temperature To refresh bread bowls bake for ten minutes at 175C or 350F before serving or freeze for up to one month thaw then reheat
Ingredient Substitutions
Feel free to swap in clams or scallops if desired If you are not a fan of smoked salmon just add extra fish For a lighter version use half and half instead of heavy cream and low fat milk
Serving Suggestions
Pair with a crisp dry white wine and a side salad For chilly nights serve with extra chopped fresh herbs and cracked pepper on the table The bread bowl is meant to soak up every drop but crackers or oyster crackers are also a great crunchy addition
Cultural and Historical Context
Chowder has deep roots along American coastal communities from New England to the Pacific Northwest Bread bowls are modern comforts featured in bakeries and restaurants today Braiding dough for the cable knit motif links this dish to cozy winter traditions
Seasonal Adaptations
Use fresh corn in the summer or frozen when out of season Try local white fish that are in season near you Add seasonal greens or fennel for a twist
Success Stories
This recipe became our family’s special occasion chowder My kids love making the cable knit bread together and competing for the prettiest design Once we brought it to a neighborhood potluck and everyone wanted the recipe
Freezer Meal Conversion
The chowder itself freezes well in a lidded container for up to two months Let cool completely before freezing Thaw in the fridge overnight and gently reheat stirring to restore creaminess Bread bowls are best served fresh or from frozen after a quick oven reheat
Let this fisherman’s chowder in cable knit bread bowls bring family and friends together around your table. Every bite is creamy comfort and a taste of seaside tradition.
Common Recipe Questions
- → What types of fish work best in this chowder?
Firm white fish such as cod or haddock hold their shape and flavor well in the creamy broth.
- → Can I use frozen seafood or does it need to be fresh?
Both fresh and high-quality frozen seafood work; ensure you thaw and pat dry frozen seafood before cooking.
- → How do I achieve the cable knit effect on bread bowls?
Roll small pieces of dough into ropes, braid or twist them, and attach for a decorative pattern before baking.
- → What are good alternatives for smoked salmon?
You may omit it or substitute with more fish, shrimp, or even clams or scallops according to preference.
- → Can the bread bowls be made ahead of time?
Yes, bake them a day in advance and refresh briefly in the oven before serving for best texture and warmth.