This sweetcorn chowder in crusty bread bowls takes me back to San Francisco and the infamous Fisherman’s Wharf where you can pick up a portion of this wonderful stuff served in an edible sourdough bowl.
What I love about this soup is the fact that it’s so creamy but also chunky. You can really taste all the yummy veg in there but it also has such a wonderful softness to it too. That comes from the ‘half blend’ that you do at the end… oh and a little bit of cheese thrown in there for good measure!
for the crusty bread bowls (makes 6)
- 400g strong white bread flour
- 200g wholemeal bread flour
- 450ml water
- 1 x 7g sachet dried fast-action yeast
- one teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon olive oil
for the soup
- 1 onion – finely chopped
- 1/2 leek – finely chopped
- 1 stick of celery – finely chopped
- 4 medium potatoes – peeled and chopped
- 1 clove of garlic – grated
- fresh thyme
- 1 x 326g can of sweetcorn (or the equivalent frozen would work just as well.)
- 1/2 litre vegetable stock
- 1/2 litre milk
- 50g strong cheddar – finely grated
- salt and pepper
The Bread Bowls
Place all the ingredients into a bowl and knead for 10 mins. (This will take the same time but with less work on your arms if you use a stand mixer with a dough hook.)
Place the kneaded dough into an oiled bowl and cover with clingfilm. (Or place the whole lot in an oiled plastic container with a lid.) Let it slowly prove for at least 1 hour or until doubled in size.
Prep a roasting tin by lining it with parchment. Pre-heat your oven to 220C (fan) or as hot as it will go.)
Knock back your dough and tip it onto an oiled work surface and then divide it into 6 equal portions. Don’t worry if they’re not exactly the same size.
Shape each portion into a ball by pulling up the edges and bringing them into the middle and go around the piece until a ball shape is formed. Lay all 6 into the roasting tin. They may be touching and this is fine. Cover with a cloth for 30 mins.
Bake for 40 mins or until golden and crispy. Set aside on a wire rack to cool whilst you make the soup.
The Soup
To make the soup, gently sauté the onions and celery in a little olive oil, for about 5 mins until they begin to soften. Add the potatoes and let them gently cook for another 5 mins until they begin to soften.
Next add a knob of butter to the pan along with the leeks and cook them until soft. Grate in the garlic and stir in the thyme. Place the lid on and let the veg sweat on a gentle heat for a further 6 mins.
Stir in the sweetcorn and then the stock and milk. Let it simmer away gently for 10 mins. Stir in the grated cheddar.
Allow the soup to cool by half, then add some salt and pepper. With a hand-held blender blitz it a little. You still want some chunks and some creamier bits. Taste and season again accordingly.
Serve in the hollowed out bread bowls.
For more soup recipes check out Dom in the Kitchen.
Eat and of course, enjoy!
