Print Options

Back to Souper Bowl Bread Bowls >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Souper Bowl Bread Bowls

You'll score points when you spoon the halftime meal into these hearty bowls. The bread's spongy texture makes it the perfect container for the creamy full-flavored chowder...or a thick soup, stew or chili. -Darlene Alexander, Nekoosa, Wisconsin

6 ServingsPrep: 40 min. + rising Bake: 20 min. + cooling

Ingredients

1/2 cup water (70° to 80°)
1 cup warm milk (70° to 80°)
2 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 egg white, lightly beaten
VEGETABLE CHOWDER:
1 large onion, chopped
3 celery ribs, chopped
6 tablespoons butter
3-1/2 cups frozen mixed vegetables, thawed
6 tablespoons all-purpose flour
4-1/2 cups milk
4 bacon strips, cooked and crumbled
2 teaspoons chicken bouillon granules
3/4 teaspoon seasoned salt
1/2 teaspoon pepper

Directions

In bread machine pan, place the first seven ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed).

2 of 2

Souper Bowl Bread Bowls (continued)

Directions (continued)

When the cycle is completed, turn dough onto a lightly floured
surface. Divide into six portions; shape into balls. Place on
greased baking sheets. Cover and let rise in a warm place until
doubled, about 30 minutes. Brush with egg white. Bake at 375°
for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowl, cut the top fourth off of bread; carefully hollow out
bottom of each, leaving a 1/4-in. shell (discard removed bread or
save for another use).
For chowder, in a large saucepan, saute onion and celery in butter
until tender. Add mixed vegetables. Stir in flour until blended.
Gradually stir in milk until combined. Bring to a boil; cook and
stir for 2 minutes or until thickened. Stir in bacon, bouillon,
seasoned salt and pepper until bouillon is dissolved. Serve in bread
bowls. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 727 calories, 26 g fat (15 g saturated fat), 75 mg cholesterol, 1,458 mg sodium, 102 g carbohydrate, 8 g fiber, 23 g protein.