The Coastal Championship Masterclass

Game day deserves better than a bag of chips, and this coastal championship spread proves it. A creamy seafood chowder ladled into hollowed sourdough bowls anchors the menu, flanked by crisp pub sides — fried pickles and onion rings — and pulled together with a signature comeback sauce that everyone will want the recipe for. It is hearty, a little indulgent, and built to be prepped ahead so the host can actually watch the game with everyone else.

The Chowder and Its Sourdough Bowls

Build a rich chowder base and fold in the seafood and cream near the end so it stays tender and luxurious. Hollow the sourdough loaves into sturdy bowls that soak up every spoonful — a presentation that turns a bowl of soup into the centerpiece of the whole spread.

The Pub Sides and Comeback Sauce

Fry the pickles and onion rings until they are crisp and golden, and whisk up the signature comeback sauce that ties the whole table together with a tangy, craveable kick. These are the crowd-pleasers, the things that vanish first — make plenty, because a hungry game-day crowd shows no mercy.

Jorj Morgan

The Coastal Championship

Indulge in a multi-regional celebration featuring rich, creamy coastal chowder served within crisp sourdough bowls, alongside crunchy fried pickles and onion rings brightened by a zesty comeback sauce.

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Prep Time 45 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 28 minutes mins

Servings: 4 people

Course: Soup, Main Course

Ingredients Method

Ingredients

  

The Seattle Sourdough Bowls

• 4 small sourdough boules individual sized
• 4 tablespoons salted butter melted
• 1 clove garlic smashed
• 1 pinch dried oregano

For the Chowder Base

• 3 strips thick-cut bacon chopped
• 1 medium onion finely diced
• 2 ribs celery finely diced
• 1 dash fresh thyme
• 1 tablespoon all-purpose flour

For the Seafood & Cream

• 1 cup seafood stock
• 2 cups heavy cream
• 2 large potatoes peeled and diced
• 1 pound mixed seafood swordfish, shrimp, or scallops, chopped

The Estate Pub Sides (Fried Pickles & Onion Rings)

• 1 jar dill pickle slices drained
• 2 large Vidalia onions sliced into rings
• 1 cup all-purpose flour
• ½ cup cornmeal
• 1 teaspoon cayenne pepper
• Vegetable oil for frying

The Signature Comeback Sauce

• 1 cup mayonnaise
• ¼ cup chili sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika

Method

 

The Seattle Sourdough Bowls

1. Preheat your oven to 375°F.
2. Slice the top off each sourdough boule.
3. Use your fingers to carefully hollow out the center, leaving a 1-inch thick shell, and save the bread innards for dipping.
4. Whisk the smashed garlic and dried oregano into the melted butter.
5. Brush the inside of the bread bowls generously with the garlic butter.
6. Bake at 375°F for 8 to 10 minutes to create a crisp, waterproof barrier so the chowder does not make the bread soggy.

The Coastal Championship Chowder

1. Crisp the chopped bacon in a heavy Dutch oven over medium heat.
2. Add the onions, celery, and thyme to the rendered bacon fat and sauté until soft.
3. Stir in the flour to create a light roux and cook for 1 minute.
4. Slowly whisk in the seafood stock and heavy cream until smooth.
5. Add the diced potatoes and simmer until they are perfectly tender, about 15 minutes.
6. Fold in the mixed seafood and cook for exactly 5 minutes until opaque and cooked through.
7. Ladle the hot chowder directly into the toasted Seattle Sourdough bowls and finish with fresh cracked pepper.

The Estate Pub Sides

1. Pat the dill pickle slices and Vidalia onion rings completely dry with paper towels.
2. In a wide dish, whisk together the flour, cornmeal, and cayenne pepper to create the dredge.
3. Toss the pickles and onion rings in the seasoned mixture until heavily coated.
4. Heat the vegetable oil in a deep fryer or heavy pot to 375°F.
5. Fry the vegetables in small batches for 2 to 3 minutes until a deep golden brown.
6. Remove and arrange on a paper towel-lined tray to drain while hot and crisp.

The Signature Comeback Sauce

1. In a medium glass bowl, whisk together the mayonnaise, chili sauce, lemon juice, and Worcestershire sauce until perfectly smooth.
2. Add the garlic powder, onion powder, dry mustard, and smoked paprika.
3. Whisk vigorously until the spices bloom and the sauce achieves a uniform salmon color.
4. Cover and refrigerate for at least 2 hours before serving to allow the flavors to deepen.
5. Serve the chilled sauce alongside the hot Estate Pub Sides.