Potato And Corn Chowder In Bread Bowl

Main Ingredients	Potatoes, Corn Kernels, Hard crust round bread bun
Cuisine	Fusion
Course	Soups
Prep Time	10-15 minutes
Cook time	15-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients

•  3-4 medium potatoes
• 1 cup corn kernels
• 1 large hard crust round bread bun
• 2 tbsps oil
• 1 medium onion, chopped
• 1 tsp chopped garlic
• Salt to taste
• 3 cups vegetable stock
• ¼ large red capsicum

Method

1. Heat 2 tbsps oil in a pressure cooker, add onion and garlic and sauté. Cube potatoes and add.
2. Add corn kernels, salt, 2 cups vegetable stock and mix.
3. Roughly chop red capsicum and add. Cover the cooker with its lid and cook under pressure for 2-3 whistles.
4. Scoop out the centre portion of a large round hard crust bread to shape like a bowl. If you wish you can keep it in a preheated oven for 4-5 minutes to make it a little crisp.
5. Open the lid of the cooker when the pressure reduces completely. Cool and transfer into a blender jar and blend till smooth. 
6. Pour the soup back into the pan and heat. Serve the soup piping hot in the bread bowl.

Nutrition Info

Calories	986
Carbohydrates	156.5
Protein	18.4
Fat	32.2
Other Fiber	Zinc- 2.3mg