Potato And Corn Chowder In Bread Bowl

Ingredients

•  3-4 medium potatoes
• 1 cup corn kernels
• 1 large hard crust round bread bun
• 2 tbsps oil
• 1 medium onion, chopped
• 1 tsp chopped garlic
• Salt to taste
• 3 cups vegetable stock
• ¼ large red capsicum

Method

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.
3. Roughly chop red capsicum and add. Cover the cooker with its lid and cook under pressure for 2-3 whistles.
4. 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.
5. Open the lid of the cooker when the pressure reduces completely. Cool and transfer into a blender jar and blend till smooth. 
6. Pour the soup back into the pan and heat. Serve the soup piping hot in the bread bowl.

Nutrition Info