I decided I wanted soup in a bread bowl. I can't think of a more Fall-like meal! And I thought I should redeem myself after posting about ice cream. This soup is super easy, which I like, it doesn't call for a ton of ingredients, which I also like, and it doesn't take long to make. If you don't like corn, I would just stop reading right here and find a different kind of chowder to put in your bread bowl. This soup has three different kids of corn. Yeah, when I say it's corn chowder, I mean it. I happen to love corn, so it doesn't bother me one bit.
1 onion, diced
2 T butter or oil
1.5 cups water
2 bullion cubes (or 2 tsp chicken bullion)
2 small red potatoes, diced
8 oz can cream corn
8 oz can corn
10 oz frozen corn
2 cups milk
Directions: Add butter or oil to pan, when heated, add onion. Cook on med-high until tender (about 5 minutes). Add water, bullion, and potatoes, simmer until potatoes are tender. Add cream corn, corn and milk. (*I also whisked 1-2 T flour into the milk before adding it. I wanted it a bit thicker for the bread bowl.) Bring to boil, remove from heat. With a large measuring cup, remove about 1/2 cup of soup and rapidly whisk in egg. Return mixture to soup, blend well. Heat thoroughly before serving.
*If you want this thicker and you are making it gluten free, you can just skip the bread bowl and eat it without making it thicker or you can substitute 1 T of corn starch for the flour.
Oh, I didn't want to find a recipe for bread bowls because I was being lazy, so I just used this Easy French Bread recipe and divided it into 4 balls instead of one, then followed the rest of the directions except reduced the baking time. I was going to maybe make some croutons or something crunchy to go on top of the soup with the inside of the bread bowls, but I ran out of time and I realized that's the only part of the bread my kids like to eat anyway. So I just served it on the side to dunk in the soup. But next time I might try croutons for some crunch. I like crunch.