chicken and corn chowder in sour bread bowl

Ingredients

Steps

1. Steps for bread bowl:
2. Add yeast and water into a mixing bowl, stirred it and rest aside for 10 mins till you will see floating form.
3. Add flour , salt , vegetable oil fold and mix well the mixture into a dough form.
4. then use electric kneading hook to knead till the dough stretchable.
5. Form into a big ball dough and put it into greased oil container and let it proof for about 60-75 mins till it become double in size.
6. Punch down the dough to release the air, then divide to 4 portion and roll it to ball shape.
7. After shaping, second proofing for about 30 minutes.
8. Brush the whole dough with egg white wash.
9. Bake at preheated 200 degrees C for 30 mins and apply egg wash again when 15 minutes. Continue bake till bun turn to brown color.
10. Take out from oven, cut the top And dig the inner part, and fill with soup.
11. Steps for chowder:
12. Heat oil in a frying pan over medium heat. Add onion and sauté until softened.
13. Add potatoes, carrot and bring to a boil, covered. Cook until potatoes soften, yet not too long if you like the chewy texture. (I cook longer)
14. Toss in corn kennels and chicken meat.
15. Continue to cook about 3 minutes. Stir in milk.
16. Sprinkle salt and pepper.
17. Steps for cream of chicken soup:
18. In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

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