Hearty Southwest Corn Chowder Served in a Crusty Sourdough Bread Bowl

There’s nothing quite like a bowl of warm, hearty chowder on a chilly day-especially when the bowl itself is made of crusty sourdough bread. This creamy corn chowder is packed with smoky Southwest spices, giving it a bold and satisfying flavor. The best part? It comes together in minutes, making it an ideal weeknight comfort meal.

Simply heat the chowder, hollow out a sourdough loaf, toast it until golden and fill it with the rich soup. Don’t forget to save the bread you scoop out for dipping-it’s perfect for sopping up every last drop. One spoonful and you’ll be hooked!

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Ingredients

1 unit Southwest Corn ChowderView ingredient guideLike ingredientDislike ingredient

2 unit Sourdough Bread BowlView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Place the sealed bag of chowder into the boiling water and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut open one corner with scissors before serving.
2. Alternatively, cut one corner of the bag and pour the chowder into a microwave-safe container. Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, for 5-6 minutes. Be cautious as the container and chowder will be very hot.
3. Preheat your oven to 350°F with the rack in the middle. Cut a 2- to 4-inch circle into the top of each sourdough loaf and remove the top. Scoop out the soft interior bread to create a hollow bowl. Brush the inside of each bread bowl with melted butter. Place the bowls on a baking sheet and bake until lightly toasted and warmed through, about 7-8 minutes.
4. Fill each toasted bread bowl with the hot corn chowder. Serve immediately, with the reserved bread pieces on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread for the bowl?

Yes, any round, crusty bread like boule or round rye works well. Just ensure it’s sturdy enough to hold the chowder without getting soggy.

How do I store leftovers?

Store the chowder separately in an airtight container in the refrigerator for up to 3 days. The bread bowl is best enjoyed fresh, but you can store leftover bread pieces in a sealed bag at room temperature.

Can I make this chowder from scratch?

This recipe uses a pre-made chowder for convenience. If you prefer homemade, you can substitute with your favorite corn chowder recipe and season with smoked paprika, cumin and chili powder to replicate the Southwest flavor.