Corn Chowder in homemade Bread Bowl

Scored some healthy looking corn at the market and instantly knew I had to make Corn Chowder!! And since corn chowder is sooooooo easy to make, I figured that I would have some time and energy to spare so I went ahead and made Bread Bowls to serve them in..also, because you can't go wrong with carbs on carbs!! haha

OMG.. Best decision ever!! These experimental bread bowls turned out phenomenal!!

Not that it's hard to win people over with bread, but my son and husband were instant fans!! No offense to my corn chowder, but these bread bowls totally stole the show!!

They were also unbelievably easy to make and requires very few simple ingredients!! I used a stand-mixer simply because it allows me to multi-task. Using a regular bowl and mixing with a spoon or by hand should give you the same amazing result.

I cant wait to make these bread bowls again and pair them with my Chick'n ala King!!!

There has been quite a shortage on yeast at the stores for the past couple of months because Covid-19 isn't the only thing contagious these days--- so is the bread-making bug!! lol ..Anyway, I'm almost out of yeast..but as soon as I get my hands on some, you can expect to see these bread bowls a lot more!! 😍🤤😋

Corn Chowder in Homemade Bread Bowl

Yield: 4 bread bowls, 8 servings of chowder

Prep Time: 20 mins for Bread Bowls, 15 mins for Corn Chowder

Cook Time: 20-25 mins for Bread Bowls, 20 mins for Corn Chowder Total Time: 2 hrs

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INGREDIENTS:

Bread Bowl:

• 1 cup water

• 1/2 cup unsweetened applesauce

• 2 tsp active dry yeast

• 1.5 tsp salt

• 1-2 tbsp of aquafaba; plus more for brushing

• 3.5-4 cups flour (I used whole wheat and bread flour)

Corn Chowder:

• 1/4 yellow onion, diced

• 1 medium red bell pepper, chopped

• 6 cups vegetable broth, separated (homemade preferred)

• 2 tbsp tahini

• 1/4 cup brown rice flour

• 1 tsp onion powder

• 1/2 teaspoon smoked paprika

• 4 cups corn, (fresh preferred)

• 4 potatoes (I used unpeeled russet)

• pink salt to taste

• Optional: 1 tbsp nutritional yeast

DIRECTIONS:

Bread Bowl:

1. In a microwaveable bowl, combine water and applesauce; microwave x 1 min. (I used a glass stand mixer bowl)

2. Add yeast, stir and let sit for 5-10mins.

3. Add in salt and flour slowly,1/2 cup at a time, and knead using the hook attachment until it forms into a ball.

4. Coat the ball with 1-2 tbsp of aquafaba, cover the bowl with a towel and let sit for about an hour. (I used this wait time to make the Corn Chowder 😊)

5. Once dough has doubled in size, transfer it onto a generously floured surface.

6. Divide dough into 4 equal parts and shape each piece into a ball.

7. Transfer to a baking tray lined with parchment paper, slit a superficial X on the top of each piece and lightly brush with aquafaba.

8. Cover with a towel and let it sit for another 30mins; make sure to leave ample space between each piece because the dough will rise again.

9. Remove the towel and bake at 400 x 20-25 mins.

Corn Chowder:

1. Saute onion and bell peppers in a little bit of water/veggie broth x 2mins.

2. Add the potatoes and 5 cups of vegetable broth into the pot.

3. Bring the broth to boil, then cover the pot and reduce to simmer x 20mins.

4. In a separate bowl, whisk together 1 cup of vegetable broth, tahini and rice flour.

5. Pour tahini and flour mixture into the pot and add in corn, stir well.

6. Add onion powder, paprika, and nutritional yeast; then season with salt and pepper.

7. Serve warm in the bread bowls!