Potato And Corn Chowder In Bread Bowl

A typical American thickened soup made of potato and corn, served in a hard crust bun This recipe is from FoodFood TV channel

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Potato And Corn Chowder In Bread Bowl
Main Ingredients Potatoes, Corn Kernels
Cuisine Fusion
Course Soups
Prep Time 11-15 minutes
Cook time 16-20 minutes
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Potato And Corn Chowder In Bread Bowl

  • 3-4 medium Potatoes
  • 1 cup Corn Kernels
  • 1 large Hard crust round bread bun


  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.
    Roughly chop red capsicum and add. Cover the cooker with its lid and cook under pressure for 2-3 whistles.
  3. 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.
  4. Open the lid of the cooker when the pressure reduces completely. Cool and transfer into a blender jar and blend till smooth.
    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