Mini Bread Bowls with Corn Chowder
I know what you’re thinking…another bread bowl recipe? Well, these aren’t just any old bread bowls. They’re the cutest, little bite sized bread bowls. Or as Ninon says, soup sliders. Spoon optional!
These make an adorable addition to an appetizer tray or a fun snack for kids, and adults too! The best part is that you can whip these up in about 30 minutes using a can of pre-made dough, and one of our chowders. I decided to use a can of Pillsbury french bread dough, and it worked out quite well. Of course, if you have more time on your hands you can make your own dough. We might suggest our whole wheat bread bowl recipe, found here.
Here’s what you’ll need:
- 2 cans of pre-made dough
- 1 small package of Columbia River Corn Chowder
- 1 cup milk or milk substitute
- fresh corn (optional)
- bacon bits
- Preheat oven according to dough directions. Cut dough into golf ball sized pieces and shape into balls. Place crease side down onto greased baking sheet and bake according to instructions or until golden brown. Make sure the bottom and sides are fairly firm and crusty to insure that they will hold their shape and soup well.
- Meanwhile, make Columbia River Corn Chowder or other favorite chowder according to instructions. Add optional ingredients, like fresh corn.
- Once bread bowls have cooled, cut tops off with a serrated knife. Press down bread inside each bowl to make room for soup.
- Spoon chowder into bread bowls, top with bacon bits and chives, and serve.