Southwest Corn Chowder in a Bread Bowl A-maize-ingly dough-licious. | 2-3 Servings

Name: Southwest Corn Chowder in a Bread Bowl A-maize-ingly dough-licious. | 2-3 Servings
Yield: 2 servings
Ingredients: 1 Corn; 2 Bread; 1 tbsp Butter

By Recipe0 System

There’s nothing more comforting than a warm, hearty bowl of chowder—especially when that bowl is actually warm, crusty sourdough bread! Not just any chowder will do, though—this rich and creamy corn chowder happens to be extra special (all 30 oz. of it)! For smoky depth of flavor, we’ve seasoned it with our signature Southwest Spice Blend. Pro tip: Save the bread you scoop out of the bowl for dipping! The best part? All you have to do is heat it up and grab a spoon! One slurp will have you (bread) bowled over. *Nutrition values are representative of a 1/2 bundle serving*

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2

1 Corn
2 Bread
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

3 steps

1

RECOMMENDED: Bring a pot of water to a boil. Place sealed bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
2

MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour chowder into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and chowder will be very hot.)
3

BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2-4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.