Corn Chowder and bread bowls

I have had several people ask about my recipes for chowder and bread bowls so here it is!

 

Corn Chowder – a Karen Illian Classic (thanks, friend)

1 large bag of frozen corn  

6 slices of bacon

1/2 cup chopped onion

1/2 cup cubed potatoes (I use MORE)

1 cup water

2 cups of milk (divided)

1 t sugar (or more!)

1/2 t thyme

salt and pepper

1 T cornstarch

 

Cook the bacon in a dutch oven until it is crisp.  Remove and set aside.  Crumble.

Cook onion in bacon drippings until they are tender.  Stir in corn, potatoes and water and bring this to a boil. Cover and reduce the heat to simmer for 10 minutes.  Stir occasionally.

Stir in 1 1/2 cups of milk, the sugar, thyme and salt and pepper.

Combine and cornstarch and 1/2 cup milk and add to the soup to thicken.  Cook uncovered 15 minutes until it is thick and bubbly!  ENJOY!  Makes 6 cups (or more if you add more potatoes).

 

Bread bowls 

2 packages of dry yeast

2 1/2 cups of warm water (110*)

2 t salt

2 T vegetable oil

7 cups flour

1 egg white

1 T water

In a large bowl dissolve yeast in the warm water.  Let stand for 10 minutes until it is creamy.  Add salt, oil, and 4 cups of the flour and beat well.  Stir in the remaining flour, 1/2 cup at a time (an electric mixer is recommended).

When the dough has pulled together, turn it out on a floured surface and knead it until it is smooth and elastic.  Place in a bowl and coat the dough with oil. Cover with a towel and let it rise until it has doubled – about 40 minutes.

Punch dough down and divide into 8 equal portions – for 8 bowls.  Shape them into round loaves.  Place onto a lightly dusted and greased baking sheet.  Cover and let rise again until doubled – about 35 minutes.

Preheat your oven to 400* and brush the top of the risen loaves with an egg and water mixture.  Bake in the oven for 15 minutes; check them and then bake for an additional 5-15 minutes depending on the doneness you desire and the crustiness (is crustiness a word?) you want. 

To make the bowls, simply cut off the tops of the bread – just a thin slice – and then scoop out the centers.  Leave 3/4 inch of bread in the shells.  Fill the bowl with soup and use the bread you scooped and the top of the bowl as “dunkers”.  ENJOY! 

I like to make more than I need so I can freeze some for next time.  They freeze well,and I don’t’ have to go through making the recipe all over again!  :)