Corn and cheese chowder in bread bowls
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Chowder is a traditional American stew, often made with cream and broth and thickened with flour. Make a simple vegetable chowder with corn and bell peppers, then top the soup with flavorful bacon and plenty of cheese, which will melt and give the chowder a delicious texture. To impress your loved ones, serve the chowder in bread bowls. To do this, take a round bread with a firm crust, cut off the top, and scoop out the crumb. Serve the chowder immediately to prevent the bread bowls from getting soggy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55 g butter
- 1 whole onion, chopped
- 3 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, and orange)
- 5 ears of corn, kernels removed
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups of low-fat cream
- 1 heaping cup grated Monterey Jack cheese
- 1 heaping cup of grated Pepper Jack cheese
- 1/3 cup chopped green onions
- 12 bowls of bread, without crumb
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Recipes with similar ingredients: butter, onions, bacon, sweet pepper, corn, flour, bouillon, cream, Monterey Jack cheese, pepper jack cheese, green onions, white bread
Cooking the dish according to the recipe:
- In a large saucepan, melt the butter over medium-high heat. Add the onion and cook for a couple of minutes. Add the bacon and cook for another minute or so, then add the bell pepper and cook for a few minutes. Finally, add the corn and cook for another minute.
- Sprinkle flour evenly over the top and stir. Pour in the chicken broth and stir well. Let the mixture thicken for 3-4 minutes, then reduce the heat to low. Stir in the heavy cream, cover, and simmer for about 15 minutes.
- Then stir in both cheeses and green onions. Once the cheese has melted and the soup is hot, taste. Season with salt and pepper if needed. Ladle into bread bowls and serve immediately.
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