Tex Mex Chowder in a Bread Bowl

Bread Bowl
2 loaves Rhodes frozen bread dough, thawed
1 egg, beaten, optional
1 tablespoon butter

Bread Bowls – Place bread dough in plastic bag in refrigerator overnight, or at least 8-10 hours (note – if a speedier thaw is required, follow package directions). Bread should be thawed, but still cold. Cut loaves in thirds. Shape each third into a smooth ball. Spray baking sheet with non-stick spray. Place balls on prepared baking sheet. Spray a piece of plastic wrap with non-stick spray and place over dough. Let bread dough rise until double in size. Pre-heat oven to 350 degrees; remove plastic wrap from bread bowls; if desired, brush top and sides with optional beaten egg (makes bowls shiny); bake 20-25 minutes or until golden brown. Cool and slice off top, remove dough from center to create a bowl. (Note: Leaving bread bowl unwrapped on counter overnight to dry outsides for a studier soup bowl).

Tex Mex Chowder
1 cup chopped onion
1/2 cup chopped celery
2 cloves minced garlic
1 can (14 oz) reduced sodium chicken broth
4 cups diced potatoes*
1 1/2 cups frozen corn
4 tablespoons taco seasoning (approx 1 package)
5 cups whole milk
4 tablespoons cornstarch
1 can (4 oz) chopped green chilies
Salt and pepper to taste
1/2 cup shredded cheddar cheese
Parsley snipped, garnish

Chowder РMelt butter in large heavy saucepan or Dutch oven; add onion, celery and garlic; sauté until onion is translucent and beginning to brown. Add chicken broth; bring to a boil; add potatoes and corn; bring back to a boil, reduce heat, cover and simmer until vegetables are tender (about 10-20 minutes).

Add taco seasoning and 4 1/2 cups milk; bring chowder to a boil (do not boil over). In a small bowl, combine remaining 1/2 cup milk with cornstarch, stir until smooth; stir cornstarch into chowder; cook, stirring frequently until thick and bubbly. Stir in canned chilies; salt and pepper to taste. Serve chowder in prepared bread bowls; garnish with shredded cheese and snipped parsley.


Chowder and home baked bread are the perfect combination for warm and comforting winter foods. Nutrition analysis was calculated assuming 1/2 the bread bowl is consumed; and using whole milk (note – skim milk will deliver the same nutritional package but with less fat). Recipe serves 6

* For convenience, substitute frozen Southern style hash brown potatoes

For nutritional analysis, go to www.UtahDairyCouncil.com