I made this corn chowder bread bowl situation for my family last night and they lapped it up! I am serious when I say this corn chowder is the best! Coupled with these bread bowls, it’s a real winner!
With the Superbowl coming up, this would be a perfect food for you to make. I doubled my bread recipe and made large bread bowls and mini bread bowls like in the picture above. What is nice about the mini ones is normally Superbowl food is always grab and go food so the mini ones fit right in but of course the large ones will do too, but if you are making them for a lot of people you need to double or triple the recipe. When I doubled the recipe I could have made about 8 large bowls but with 1 recipe I could make at least 12 mini ones.
The recipe for Corn Chowder came from The Pioneer Woman here. It is really easy to make and with so much cheese, it is bound to be good!
Check out the recipe below and let me know what you think! Below is a picture of the large bowls. This is an extra large baking sheet and I could only fit 4 so they were pretty large! Just cut off the tops and scoop out the middle then ladle corn chowder in, trust me…you won’t regret it!
- Add 1 1/2 cups hot water
- 1/3 cup oil
- 1/3 cup honey
- 2 teaspoon salt
- 4 cups flour
- 1 T yeast
- Mix half of flour and oil, honey, and salt with a wooden spoon.
- Once mixed add 1 T yeast.
- Add rest of flour and knead for 6-8 minutes.
- Once kneaded put in a large bowl and let rise for 1 1/2-2 hours or until doubled.
- Heat over to 375 degrees.
- Grease a cookie sheet and sprinkle cornmeal on top.
- Shape bread into balls. You can either make mini bowls are large ones.
- Let rise on pan for another 30 minutes then cook until brown about 15 minutes.
- 4 T butter
- 1 whole Onion, minced
- 3 slices Bacon, Cut Into Pieces
- 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
- 5 ears Corn, Kernels Sliced Off
- ¼ cup All-purpose Flour
- 3 cups Chicken Stock Or Broth
- 2 cups Half-and-half
- 1 cup Monterey Jack
- 1 cup Pepper Jack
- ⅓ cup Sliced Green Onions
- Saute onions for a couple of minutes.
- Add bacon and cook for another minute then add diced bell peppers and cook for a couple of minutes.
- Add corn and cook for a minute.
- Sprinkle flour evenly over the top and stir to combine.
- Pour in broth and stir.
- Allow to thicken for 3 or 4 minutes, then reduce heat to low.
- Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes.
- Stir in cheeses and green onions.
- Add seasonings to taste.
- Served in hollowed out bread bowls.