A recipe for corn chowder with bacon and potatoes in a bread bowl counts as one of the best fall soups that I know of. This tasty soup takes advantage of the fresh corn that has come to harvest and pairs it with potatoes and bacon.
Fall soups and stews like corn chowder with bacon are excellent by themselves, but adding a bread bowl makes the meal heartier. You can put together bread bowls for your soups by heading to the bakery section of your local grocery store. If you're serving soup as an appetizer for a fall holiday, opt for large rolls. If your corn chowder with bacon and potatoes functions as the main course, select an uncut, rounded loaf of bread (instead of rolls).
To prepare the bread bowls for your corn chowder with bacon and potatoes recipe, slice the top off the rolls or bread loaf. Pick the center of the roll out with your fingers until all you have left is a shell of crust. (Don't pull too much out or your bowl's walls won't be thick enough.) Put the crust shell in the oven for 10 to 15 minutes so that the crust becomes hard; it'll make a sturdier bowl. Set these aside.
Read the below for to get the recipe for corn chowder with bacon and potatoes. Click here for more tips on making bread bowls.
- 12 slices of chopped bacon
- 10 diced potatoes
- 6 finely chopped onions
- 2 bags of frozen corn or cut the corn from 8 to 10 ears of fresh corn
- 1 qt chicken stock
- 1 qt milk
- salt, pepper, garlic
- Fry the bacon and onions in the soup pot until they turn brown.
- Pour off most of the excess grease, but leave a small amount in the pot.
- Add in the potatoes and cook them until they're done.
- Pour in the corn.
- Add the seasonings to taste.
- Pour in the liquid. Allow it to reach the boiling point, but don't let the liquid boil.
- Remove from stove.
- Grate up some cheddar or fresh parmesan cheese and sprinkle it on top.
- Diced tomatoes make a wonderful garnish for this dish.
- Serve in the soup bowls. Garnish with cheese.