Winter Bread Chowder

• 2 round loaves dense bread (rye, sourdough, pumpernickel)
• 1 Tbsp. butter or margarine
• 1 yellow onion (small)
• 10 oz. frozen corn or fresh corn, removed from cob
• 1/2 green pepper (small)
• 1 potato (medium size), chopped
• 1/2 c. cream or half and half
• 1 c. chicken broth
• 1/8 tsp. salt and pepper
• several sprigs fresh parsley
• hot pepper flakes to taste

1. Prepare the loaves of bread by slicing off the top and scooping out the insides of the loaves.
2. Chop the onion and pepper; saute in the butter until tender.
3. Stir in the corn, chopped potato, cream and chicken broth; heat to a simmer.
4. Season with salt and pepper to taste.
5. Add the hot pepper to taste. Simmer for 15 minutes.
6. Place the hollowed loaves on large serving platters.
7. Pour the soup into the "bread bowls."
8. Garnish with parsley sprigs.
9. Save the bread tops for dipping.

loaves, butter, yellow onion, frozen corn, green pepper, potato, cream, chicken broth, salt, parsley, hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414580 (may not work)