Creamy Corn Chowder in a Bread Bowl (55 Minutes)

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This dish combines the sweetness of corn with a velvety creamy base, topped with the savory crunch of bacon and the fresh zing of scallions. It’s a cozy, satisfying meal that’s perfect for chilly evenings or simply when you crave something soul-warming. Ready to dive in?

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Corn Chowder:

  • 4 cups fresh or frozen corn kernels
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 large potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 bay leaf

For the Garnish:

  • 4 slices bacon, cooked and crumbled
  • 2 scallions, thinly sliced

Additional:

  • 4 medium-sized bread bowls (sourdough or your choice)

Instructions

  1. Prepare the Chowder (30 minutes): In a large pot, melt butter over medium heat. Add onion and garlic, and sauté until translucent. Add potatoes, corn kernels, and bay leaf; cook for 5 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  2. Blend for Creaminess (5 minutes): Remove the bay leaf. Using an immersion blender, blend about half of the soup to create a creamy texture while leaving the rest chunky. Alternatively, you can blend a portion of the soup in a regular blender and then return it to the pot.
  3. Add Cream and Season (5 minutes): Stir in the heavy cream and simmer for another 5 minutes. Season with salt and pepper to taste.
  4. Prepare Bread Bowls (5 minutes): Cut a circle on the top of each bread bowl and gently remove the bread inside, creating a hollow to hold the soup.
  5. Assemble and Garnish (5 minutes): Ladle the hot corn chowder into each bread bowl. Garnish with crispy bacon bits and sliced scallions.
  6. Serve (2 minutes): Serve the chowder immediately, ensuring each bread bowl is filled generously.

Notes

To ensure a rich and flavorful base, sauté the onions and garlic until they are just beginning to caramelize, as this will add depth to the soup’s flavor. When selecting corn, fresh is best for a brighter, sweeter taste, but frozen corn is a convenient and tasty alternative. The key to achieving the perfect texture lies in the blending process; carefully blend only part of the soup to create a balance between creaminess and chunkiness.

For the potatoes, choose a variety that holds its shape well, like Yukon Gold, to avoid them becoming too mushy. The heavy cream adds a luxurious texture, but be careful not to let the soup boil after adding it, as this can cause the cream to separate. As for the bread bowls, slightly toasting the insides after hollowing them out can add an extra layer of crunch and prevent the bread from becoming too soggy too quickly.

Serve with your favorite sides and enjoy your delicious meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 8g
  • Sodium: 950mg
  • Fat: 25g
  • Carbohydrates: 80g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 60mg

Pair this with...

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

Strawberry Smoothie

You'll need about 1 cup of fresh strawberries (or frozen if you've got 'em), 1/2 a banana to add creaminess, 1 cup of your favorite milk (almond, cow’s, soy – whatever floats your boat), and a drizzle of honey or a sprinkle of sugar for a touch of sweetness. Optional: a dollop of yogurt for added richness and probiotics. Pop everything into your blender, give it a whirl until it's silky smooth, and pour into a chilled glass. If you're feeling a tad adventurous, toss in a handful of oats or your choice of protein powder for an extra kick.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

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