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Seafood Chowder Recipe Served In A Bread Bowl

Rich and creamy seafood chowder made with mussels, cod, and salmon, served in hearty sourdough bread bowls—a comforting seaside meal right at home.
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Prep Time 30 minutes
Cook Time 44 minutes
Total Time 1 hour 14 minutes
Servings 4 people
Calories 538 kcal

Equipment

  • 1 Pressure cooker Semi-pressure cooker preferred

Ingredients
  

Main ingredients

  • 1 lb Mussels scrubbed and debearded
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 1 ¼ cup Milk
  • ½ cup Cream
  • 3.5 oz Fresh cod
  • 3.5 oz Fresh salmon
  • 1 Onion diced
  • 2 Carrots chopped
  • 2 stalks Celery diced
  • 5 oz Bacon
  • 1 Bay leaf
  • 4 Sourdough bread loaves for serving
  • Salt and pepper to taste

Instructions
 

Instructions

  • Scrub and debeard mussels under cold water. Discard any that don’t close when tapped.
  • Heat olive oil and butter in pressure cooker. Add onion, carrots, celery and sauté for 5-7 minutes.
  • Add mussels, cover and steam until open, about 5 minutes. Discard any unopened mussels.
  • Pour in milk and cream, bring to gentle simmer and stir evenly.
  • Place cod and salmon in broth. Seal cooker, build pressure, cook for 5-7 minutes. Quick release after cooking.
  • Remove fish with slotted spoon. Blend part of soup with immersion blender for more creaminess if desired.
  • Return cooked fish and mussels to chowder. Gently stir to combine.
  • Serve chowder in hollowed sourdough bread bowls and enjoy.

Notes

You can swap mussels out for shrimp or scallops. Frozen mussels work too if thawed properly. Sourdough bread bowls hold up best without getting soggy.