I have been on a huge soup kick lately as the weather has been cooling down. Last night was to be the coldest night we’ve had thus far, and as we spent our Sunday laying around I thought about how good some true comfort food would taste. Nothing says comfort food like hot goodness in a bread bowl! It was a joint effort, there is nothing I love more than spending a lazy Sunday cooking with my Husband. I took charge of the soup and he took charge of the bread bowls.
One soup that I have always wanted to make was corn chowder. It’s not one of those soups I ever think to make when I’m whipping up a large vat of soup, but it is one I always look at and think wow that looks good. Though, I had to find just the right recipe because a creamy soup with just corn and spices sounded pretty boring to me! I like a soup loaded with veggies and flavor, and this soup is just that!
I started off the soup with chopping a whole onion and two bell peppers and sauteing them in 4 tbs of butter. Next I added some mushrooms, the corn, a little bit of flour (for thickener), some chicken stock (you could use vegetable stock if preferred), 1 cup of fat free half and half, 1 cup of milk, and some spices. Then let it all simmer on the stove for about 20 minutes.
While the soup was simmering I chopped green onions, and measured out the cheese which were to be added once the other flavors had some time to mesh.
Long before I was prepping the soup, Andrew got to work on the bread bowls by adding all the ingredients to the breadmaker. After the kneading and rising cycles were complete he removed the dough from the bread maker and shaped them into balls on an oiled tray, covering them with plastic wrap for about 1 hour to rest.
While the rolls were baking and the soup was simmering, we took it upon ourselves to have a little fun and snap some Christmas card pictures on our porch 🙂
Then we came in out of the cold for a delicious, warm meal 🙂
Corn Chowder in Bread Bowls
Adapted from: Pioneer Woman Corn and Cheese Chowder
4 TBS butter
1 whole onion, diced
2 bell pepper, diced
1/2 cup mushrooms
1/4 cup flour
2.5 cups chicken broth
1 cup fat free half and half (you can use regular)
1 cup 1% milk (any milk will do)
2 cups cheese (I used 1 cup chedder, 1 cup mozzarella)
1/3 cup green onions
2 tsp thyme
2 tsp tarragon
Salt, Pepper, Red pepper flakes to taste
Melt butter in a stock pot over medium heat. Add onion and mushrooms cook for several minutes. Add bell pepper and corn, cook for a few more minutes. Add flour, stir to distribute evenly and prevent clumping. Add broth, let simmer for a few minutes. Add half and half and milk and any spices. Let simmer 20 minutes. Add cheese and green onions and stir to incorporate. Let simmer for 10 minutes and serve.
Adapted from: Italian Bread Bowls
We also halved the recipe, which made plenty more than we needed.
1 package yeast (.125 ounces)
1 1/4 cups warm water
1 tsp salt
1 1/2 tsp sugar
1 TB vegetable oil
3.5 cups flour
1.5 TB cornmeal
1 egg white
1 TB water
Dissolve yeast, sugar, and water and let stand until foamy (about 10 minutes). Mix in ingredients through flour, reserving cornmeal, egg, and water for later. (this is where you just turn on your bread machine, if you have one)
Knead on a floured surface for several minutes, place in an oiled bowl and set to rise in a warm place for about 40 minutes.
Once rising in complete punch down, and shape into desired number of round bowls, and place on a cookie sheet that is oiled and lightly sprinkled with cornmeal. Cover to rest and rise for about 30 more minutes.
Preheat oven to 400 degrees. Mix egg white and water together and brush lightly over rolls. place in oven for 15-20 minutes or until lightly browned.
Cut out the top and scoop out lightly with a spoon to make your bowl.