Super Bowl Bread Bowls and Vegetable Chowder

This makes a great presentation for a party

Ingredients:

• 1/2 cup warm water (70 to 80 degrees)
• 1 cup warm milk (70 to 80 degrees)
• 2 Tbsp. butter softened
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• 2 Tbsp. sugar
• 1-1/2 tsp. salt
• 4 cups all purpose flour
• 2 pkg. active dry yeast
• 1 egg white, beaten

For Chowder:

• 1 large onion
• 3 celery ribs
• 6 Tbsp. butter
• 3-1/2 cups frozen mixed veggies, thawed
• 6 Tbsp. all purpose flour
• 4-1/2 cups milk
• 4 bacon strips, cooked and crumbled
• 2 tsp. chicken bouillon
• 3/4 tsp. seasoned salt
• 1/2 tsp. pepper

Directions:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing, add 1 to 2 Tbsp. of water or flour (if needed)

When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white.

To make bowl, cut the top fourth off of bread; carefully hollow out inside of round, leaving a 1/4 inch shell. (Save bread for another use)

For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to boil. Cook about 2 minutes or until thickened. Stir in bacon, bouillon is dissolved. Serve in bread bowls.

Source: Taste of Home

By Elaine from Iowa