Winter Bread Chowder
Winter Bread Chowder is an moderately easy dinner. Made with 2 round loaves dense bread (rye, sourdough, pumpernickel), 1 tbsp. butter or margarine, 1 yellow onion (small), 10 oz. frozen corn or fresh corn, removed from cob and 1/2 green pepper (small), this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Prepare the loaves of bread by slicing off the top and scooping out the insides of the loaves.
Chop the onion and pepper; saute in the butter until tender.
Stir in the corn, chopped potato, cream and chicken broth; heat to a simmer.
Season with salt and pepper to taste.
Add the hot pepper to taste. Simmer for 15 minutes.
Place the hollowed loaves on large serving platters.
Pour the soup into the "bread bowls."
Garnish with parsley sprigs.
Save the bread tops for dipping.
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