The Coastal Championship signature approach

Hosting a coastal feast is as much about smart preparation as it is about incredible flavor. At the heart of this championship menu is the sourdough bread bowl. To keep the bread from getting waterlogged by the hot soup, each boule is hollowed out, brushed with garlic-infused butter, and toasted until golden. This simple step creates a sturdy, crisp vessel that holds the chowder beautifully without turning soggy.

Inside that warm, toasted bowl sits a classic Atlantic seafood chowder, thickened by a light flour-and-butter roux. This creamy base brings the heavy cream and seafood stock together into a velvety, luscious broth loaded with tender potatoes and fresh coastal seafood. To balance the richness, we turn to a beloved Southern tradition — dredging sweet Vidalia onions and tangy pickles in a cornmeal-flour blend and frying them at 375°F until shatteringly crisp and golden.

The feast is rounded out by a traditional Mississippi Comeback Sauce. This creamy, spiced mayonnaise dip relies on a brief chilling period that allows the dry spices — mustard, garlic, and paprika — to fully bloom, resulting in a complex, smoky, salmon-colored finish that ties together every regional flavor on the table.

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.

Print Recipe Pin Recipe

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

The Coastal Championship Chowder

• 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
• 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.