Corn Chowder In Mini Bread Bowls Recipe || KIN EATS

Corn Chowder in Mini Bread Bowls 

Salt pork, diced 
3 tablespoon (45 g) butter 
2 tablespoons (15 g) AP flour 
1 onion, diced 
5 stalks celery, diced 
3 cups (700 mL) chicken stock 
1 bag frozen corn 
1 cup (240 mL) milk 
salt and pepper to taste 
small bunch fresh Italian parsley, chopped 
4 large dinner rolls, tops removed and centers torn out in big hunks

Heat oven to 300°F (150°C). 

Add pork and butter to large soup pot. Cook until pork crisps and fat renders out. Remove pork with slotted spoon and set aside. 

Add flour to pot and stir constantly to prevent burning for about 5 minutes. Mixture should thicken and darken slightly.

Add onion and celery and stir until onions turn translucent, about 5 minutes. Add chicken stock and bring to a boil stirring to remove any lumps. Reduce heat and simmer for 20 minutes. 

Meanwhile, place rolls and centers on baking sheet and warm in oven. 

Add corn and milk to soup and simmer for 5-10 minutes more, making sure not to let it boil. Turn off heat and stir in parsley, salt and pepper to taste. 

Ladle soup into warmed rolls and serve with centers for dipping.

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Product Shopping Guide:
Le Creuset 8 Qt. Stockpot
http://cookware.lecreuset.com/cookwar...
John Boos Cutting Board
http://www.johnboos.com/

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