Monday, January 10, 2011
Creamy Corn Chowder and Italian Bread Bowls
While attending BYU-I my close roommate Ashley and I would meet up once a week on campus and have Corn Chowder and bread bowls! With it snowing yesterday here in Texas, I was really craving that little taste of Rexburg! I found this recipe and had to give it a try! My family LOVED this! Miss you Ash!! :)
Italian Bread Bowls - From my friend Kelsey's Blog
2 (.25 oz) packages active dry yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume. About 40 minutes.
4. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise n a warm place, free from drafts until double in bulk. About 35 minutes.
5. Preheat over to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated over for 15 minutes. Brush with remaiing egg mixture, and bake 10-15 more minutes or until golden. Cool on wire racks.
7. To make bowls: cut a 1/2 inch tick slice from top of each loaf; scoop out centers leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.
Creamy Corn Chowder from Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.