How to make Potato And Corn Chowder In Bread Bowl - A typical American thickened soup made of potato and corn, served in a hard crust bun

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Corn Kernels (मकई के दाने)

Cuisine : Fusion

Course : Soups

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Potato And Corn Chowder In Bread Bowl Recipe Card

Potato And Corn Chowder In Bread Bowl

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Potato And Corn Chowder In Bread Bowl checkout Mixed Vegetable Soup, Potato and Spinach Soup, Potato And Onion Soup, Potato and Cheese Soup . You can also find more Soups recipes like Babycorn And Egg Flower Soup, Mushroom Cappuccino, Clear Chicken Soup, Cream of Broccoli Soup.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Potato And Corn Chowder In Bread Bowl Recipe

  • Potatoes 3-4 medium

  • Corn Kernels 1 cup

  • Hard crust round bread bun 1 large

  • Oil 2 tablespoons

  • Onion chopped 1 medium

  • Garlic chopped 1 teaspoon

  • Salt to taste

  • Vegetable stock 3 cup

  • Red capsicum 1/4 large


Step 1

Heat 2 tbsps oil in a pressure cooker, add onion and garlic and sauté. Cube potatoes and add.

Step 2

Add corn kernels, salt, 2 cups vegetable stock and mix. Roughly chop red capsicum and add. Cover the cooker with its lid and cook under pressure for 2-3 whistles.

Step 3

Scoop out the centre portion of a large round hard crust bread to shape like a bowl. If you wish you can keep it in a preheated oven for 4-5 minutes to make it a little crisp.

Step 4

Open the lid of the cooker when the pressure reduces completely. Cool and transfer into a blender jar and blend till smooth. Pour the soup back into the pan and heat. Serve the soup piping hot in the bread bowl.