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Creamy Corn Chowder + Rye Bread Bowls

Take advantage of the Summer harvest and make this cozy and delicious chowder soup along with some homemade bread bowls!

Prep Time 35 minutes
Cook Time 1 hour
Rising Time 1 hour
Total Time 1 hour 35 minutes
Servings 8 - 10 servings

Ingredients

Rye Bread Bowls:

Corn Chowder:

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 4 stalks celery chopped
  • 1 cup cauliflower (finely chopped or riced)
  • 1/4 cup all-purpouse flour (use cornstarch to make soup gf)
  • 4 cups Organic Vegetable Broth I use homemade
  • 3 medium potatoes peeled and cut into small cubes
  • 1/3 cup plain non-dairy yogurt (such as soy or cashew)
  • 1 13.5 ounce can Lite Coconut Milk
  • 1/2 cup Nutritional Yeast Flakes
  • 3 15-ounce sweet corn (including water) (or 4 is you'd like it very corny ;) )
  • 1/2 teaspoon ground turmeric optional
  • 3/4 teaspoon freshly grated nutmeg
  • salt and pepper to taste

Instructions

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.

For Corn Chowder:

  1. In a large (wide) pot or dutch oven, saute onion, garlic, cauliflower, and celery with oil until tender. Whisk flour and 1 cup of broth and add, stirring constantly until mixture begins to thicken. Reduce heat to low and and whisk in remaining broth and simmer until thickened again.

  2. Add potatoes and remaining broth and bring to a boil. Once boiling, reduce heat to low and simmer uncovered 15 - 20 minutes until potatoes are tender.

  3. Add in corn and coconut milk and simmer, uncovered 10 - 15 minutes longer until it begins to thicken. Stir in nutritional yeast, nutmeg, turmeric, and yogurt then season to taste with salt and pepper.

Assemble:

  1. 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.

Recipe Notes

If you're making this soup for a smaller group it can easily be split in half to make 4-6 servings. It also freezes very well.

If you prefer creamy soups this soup can be blended smooth with an immersion or standing blender.