Corn and Chicken Chowder with Rye Bread Bowls

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Oh joy………it’s monday………again. Corn and Chicken Chowder with Rye Bread Bowls Recipe7

I can feel that it will be one of those days. Figures. I shouldn’t be surprised. I mean, monday isn’t exactly synonymous with spectacular.

Corn and Chicken Chowder with Rye Bread Bowls Recipe2

Today has decided to be a very gloomy day. A very wet gloomy day. We are right at that point between seasons where the weather can’t decide what it wants to do so it just settles on being generally unpleasant. A lot of rain.

I am dreaming of spring strawberries and still trying to get over the weirdness of planning holiday recipes for summer time. You know, because I live in the southern hemisphere now.

Corn and Chicken Chowder with Rye Bread Bowls Recipe4

I wonder if that is weird for other people as it is for me. It just feels so wrong to be making pumpkin spice recipes while waiting for the weather to warm up. I need to stop being repeatetive. I am having major de ja vu right now because it feels like have said this over and over before. Someone needs to stop me from rambling.

Corn and Chicken Chowder with Rye Bread Bowls Recipe

Oh, speaking of pumpkin spice, I have some yummy recipes coming this week. I have been cooking so much recently. I am probably the most unorganized person on the planet so I am excited that I have a few recipes already finished instead of my usual last minute rushing. Hopefully that will give me more time this week.

Sorry if anyone has noticed the chaos on certain parts of the blog. I am still working on fixing and organizing some things and it doesn’t help that our internet has been off and on the last few days.

Corn and Chicken Chowder with Rye Bread Bowls Recipe3

Okay, about the recipe. I have been wanting to make bread bowls for a while. I mean, who doesn’t love getting to eat the bowl when the soup is gone? Plus, it looks so pretty and rustic when you serve it. And I don’t know about you, but I have always loved corn chowder. I made this recipe with just chicken but it is really good with bacon too.

I think I should mention that my soup was not quite as corny and thick as it looks in the pictures. That is due to me spending too long taking pictures and the soup being in a bread bowl that likes to absorb broth. Although, if you want it to be that corny or thick by all means add extra corn or a little extra flour. For me soup is more of an art than a recipe. Make it how you like it.

Corn and Chicken Chowder with Rye Bread Bowls Recipe6


Corn and Chicken Chowder with Rye Bread Bowls

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 3 hours

Yield: 8 servings


    Rye Bread Bowls:
  • 3 tablespoons yeast
  • 3 tablespoons brown sugar
  • 3 3/4 cups warm water
  • 4 1/2 tablespoons cocoa powder
  • 2 1/2 teaspoons salt
  • 3 cups rye flour
  • 1 1/2 cups whole wheat flour
  • 2 - 2 1/2 cups all-purpouse flour
  • Corn Chowder:
  • 1 lb boneless skinless chicken breast, cooked and chopped
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1/3 cup all-purpouse flour
  • 6 cups chicken broth (I use homemade )
  • 3 medium potatoes, peeled and cut into small cubes
  • 2 cups whole milk
  • 1 cup shredded cheese
  • 2 1/2 cups corn kernals
  • 1 teaspoon freshly grated nutmeg
  • salt and pepper to taste


    Rye Bread Bowls:
  1. Combine water, yeast, and brown sugar in a large bowl and stir to dissolve. Add salt, rye flour and whole wheat flour and mix well. Add all-purpouse flour 1 cup at a time until dough is no longer sticky. Knead for about 5 minutes then place in a well oiled bowl. Cover and put in a warm place to rise for about 1 hour until doubled in size.
  2. Pre-heat oven to 375 degrees F.
  3. Divide dough into 8 balls and place on greased baking sheets at least 2 inches apart. Cover with damp towel and let continue to rise while oven is heating.
  4. Bake for 25 - 30 minutes until golden brown.
  5. For Corn Chowder:
  6. In a medium skillet, saute onion, garlic, and celery with oil until tender. Add flour and stir constantly until thickened. Reduce heat to low and and whisk in 1 cup chicken broth until smooth.
  7. Combine veggie flour mixture with potatoes and remaining broth in a large pot and bring to a boil.
  8. reduce heat to low and simmer uncovered 15 - 20 minutes until potatoes are tender.
  9. Add in cooked chicken, corn and milk and simmer, uncovered 10 - 15 minutes longer until it begins to thicken. Stir in cheese, nutmeg, and salt and pepper to taste.
  10. Assemble:
  11. To make bread bowls, cut tops at an angle in a circle and use a spoon to pop tops out. Fill with soup and serve hot.

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