April 2016 - Bacon Corn Chowder with Italian Bread Bowls

Hi everyone! In April, Mary Helen Rogers' resident cooking class cooked up some rich and creamy Bacon Corn Chowder, and also the Italian bread bowls to eat it from! The salty savory bacon paired really nicely with the sweet corn and hearty potatoes. Adding a sprinkling of shredded cheese on top was the perfect finish.

Check out the process:

red potatoes, onion, celery, and red bell peppers made the veg base of our chowder

crisping up our bacon first, saving those tasty brown bits and bacon fat to cook the veggies in

can't have corn chowder without corn...half was pureed, half was left whole for texture

we made our own bread for the bread bowls!

they turned out great- that sheen is from the egg wash

bacon and corn... salty and sweet match made in heaven

making the bowls...

scooping out the bread guts, to save for later dipping in chowder

voila!

regular bowl for the carb conscious ;) This bacon corn chowder was delicious