Souper Bowl – Clam Chowder

1/2 onion, chopped
1 stalk celery, chopped
1 tablespoon butter
4 cups potatoes, diced
2 cans (6 oz) minced clams
2 teaspoons bouillon granules (or 2 cubes)
4 cups milk
4 tablespoons cornstarch
1-2 tablespoons wine vinegar
1/4 teaspoon Worcestershire Sauce

Sauté onion and celery in butter until onions are transparent and celery is tender. Add a little water, if needed (1-2 tablespoons at a time), to keep onions from scorching. Add cubed potatoes, add about 1 cup of water, bring to a boil, reduce heat to simmer, cover and cook until potatoes are almost tender. Add clam juice, bouillon, and milk. Bring to a boil. Stir a little milk into cornstarch to make a smooth mixture. Add cornstarch to soup mixture. Bring back to a boil, stirring to prevent scorching. Stir in clams, Worcestershire sauce, and vinegar. Salt and pepper to taste. Serve in favorite soup mug or in a bread bowl. To make bread bowl, see below.
Homemade Bread Bowls:
2 loaves frozen bread dough *
1 egg, beaten

Thaw bread according to package directions- but do not allow it to rise. Cut each loaf into thirds. Shape each piece of dough into a ball. Place on a greased baking sheet. Brush dough with beaten egg. Cover dough and allow to rise until double in bulk. Bake in a 350 degree oven for about 25 minutes, or until golden brown. To make a soup bowl, cut the top off each baked piece of dough and scoop out most of the soft doughy center, fill with soup and enjoy. *Homemade bread dough maybe substituted.

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