Sunday, April 6, 2008

Sausage Corn Chowder in Italian Bread Bowl

Ok, it's been awhile since my last update. Today was the perfect day to try out a new recipe. The "spring" weather has been rainy, cold, and windy--great time for a comfort food dish. I don't know the WW points for this because I'm too lazy to figure them out right now.

Italian Bread Bowls
2 (.25 oz) packages active dry yeast
2.5 c. warm water (110 F)
2 tsp. salt
2 tbsp. vegetable oil
7 cups all purpose flour
1 tbsp. cornmeal
1 egg white
1 tbsp. water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in pre-heated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf, scoop out centers, leaving 3/4 inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Sausage Corn Chowder
1 lb. bulk pork sausage
1 c coarsely chopped onion
4 c. peeled potatoes (1/2 inch cubes)
2 c. water
1 tsp. salt
1/2 tsp. dried marjoram
1/8 tsp. pepper
1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can cream-style corn
1 (12 oz) can evaporated milk

1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram, and pepper
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn, and milk; heat through.