Tuesday, May 25, 2010

Chicken Corn Chowder with Italian Bread Bowls

Tonight I made a very delicious meal! Brady and I fell in love with corn chowder soup at BYU-I and I decided to try to make it. This is the second recipe that I have tried and it's very YUMMY! The bread bowls were perfect for this soup. Here are the recipes:
Italian Bread Bowls - Given to me by Tara Bleazard
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.

Chicken Corn Chowder - Given to me from Alisha Robison
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 can chicken noodle soup
1 can cream style corn
1 cup cooked chicken, diced or shredded

Melt butter, blend in flour, salt, and pepper. Cook over low heat until smooth. Stir in milk, bring to a boil stirring constantly until thick. Add soup, corn, and chicken. Heat but do not boil. May be served over buttered toast.


Rudi said...

Ooh, this looks so good, I'm definitely going to try it! How long does it take to make it?

Sonja said...

Can I come to your house and eat? That looks amazing!!

Brady & Kelsey said...

thanks ladies! The bread bowls took the whole time to rise and then only 10 minutes total to bake. The soup took like 10 minutes. The longest part was waiting for the chicken to cook all the way.

Landon&Shauna said...

So I tried your recipe AMAZING!!! Landon absolutely loved it :) it's a keeper!