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Potato And Corn Chowder In Bread Bowl

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A typical American thickened soup made of potato and corn, served in a hard crust bun

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings :

Potato And Corn Chowder In Bread Bowl

Main Ingredients

Potatoes, Potatoes

Cuisine

Fusion

Course

Soup

Level Of Cooking

Medium

Ingredients

  • Potatoes
    3-4 medium
  • Potatoes
    1 cup
  • Hard crust round bread bun
    1 large
  • Hard crust round bread bun
    2 tablespoons
  • Hard crust round bread bun
    1 medium
  • Garlic chopped
    1 teaspoon
  • Salt
    to taste
  • Vegetable stock
    3 cup
  • Red capsicum
    1/4 large

Method

Step 1


Heat 2 tbsps oil in a pressure cooker, add onion and garlic and sauté. Cube potatoes and add.

Step 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.

Step 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.

Step 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.

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