40 salicylic acid topical ointment for corns: Bread Bowl Recipes From Cheesy Broccoli to Creamy Seafood and Hearty Chili

Bread Bowl Recipes From Cheesy Broccoli to Creamy Seafood and Hearty Chili

Bread bowls bring together the best of two worlds: a comforting meal and edible dishware. Whether you're enjoying a rich soup, a cheesy dip, or a spicy stew, the crusty exterior and soft interior of a freshly baked bread bowl turn an ordinary dish into a memorable experience. Below, we’ll explore three crowd-pleasing bread bowl recipes: Cheesy Broccoli Bread Bowl, Creamy Seafood Chowder Bowl, and Hearty Chili in a Jalapeño-Cheddar Bread Bowl.

1. Cheesy Broccoli Bread Bowl

This cheesy broccoli bread bowl is creamy, comforting, and perfect for cozy evenings. The soup is made with fresh broccoli florets, cheddar cheese, and a hint of garlic, all nestled inside a crusty sourdough bowl.

Ingredients:

4 small round sourdough loaves

3 cups broccoli florets (bite-size)

2 tablespoons butter

2 cloves garlic, minced

1 small onion, chopped

1/4 cup all-purpose flour

2 cups whole milk

2 cups vegetable or chicken broth

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

Pinch of nutmeg (optional)

Instructions:

Preheat the oven to 350°F (175°C).

Slice the tops off the sourdough loaves and hollow out the centers, leaving about 3/4-inch of bread around the edges. Save the bread chunks for dipping later.

Place hollowed-out bread bowls on a baking sheet and warm them in the oven for 10 minutes. This keeps them from getting soggy when the soup is added.

In a large pot, melt butter over medium heat. Add garlic and onion; sauté until fragrant and translucent.

Stir in the flour to form a roux and cook for 1-2 minutes. Slowly whisk in milk, then broth.

Add broccoli and simmer until tender, about 10–12 minutes.

Stir in cheese and season with salt, pepper, and nutmeg.

Ladle the cheesy broccoli soup into the bread bowls. Serve with the scooped-out bread on the side.

Tip: For extra decadence, place a slice of cheddar at the bottom of the bowl before filling and broil for 1–2 minutes.

2. Creamy Seafood Chowder in a Rustic Bread Bowl

This seafood chowder combines shrimp, clams, and chunks of fish in a creamy, herbed broth. The rich filling paired with a crusty rustic bread bowl delivers restaurant-quality flavor at home.

Ingredients:

4 round rustic bread loaves (like French or Italian boule)

2 tablespoons butter

1 leek (white part), thinly sliced

1 stalk celery, finely diced

1 garlic clove, minced

2 tablespoons flour

1/2 cup white wine (optional)

2 cups seafood stock or fish broth

1 cup heavy cream

1/2 cup whole milk

1 cup cooked shrimp

1 cup cooked clams (chopped, if desired)

1 cup firm white fish (like cod or haddock), cut into chunks

1 teaspoon thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Preheat the oven to 350°F. Hollow out bread loaves and toast as in the previous recipe.

In a large saucepan, melt butter. Add leek, celery, and garlic; sauté until softened.

Stir in flour to create a roux, then deglaze with white wine if using.

Slowly whisk in seafood stock, cream, and milk.

Simmer gently for 8–10 minutes. Add shrimp, clams, and fish. Cook until fish is flaky and seafood is heated through (another 5–7 minutes).

Season with thyme, salt, and pepper.

Ladle into toasted bread bowls, garnish with parsley, and serve immediately.

Make It Extra: Add corn kernels or diced potatoes for a New England twist.

3. Hearty Chili in Jalapeño-Cheddar Bread Bowls

This bold and spicy chili served in a jalapeño-cheddar bread bowl is a game day favorite. It’s hearty, full of protein, and a fun way to serve a rustic meal with flair.

For the Bread Bowls:

4 cups bread flour

1 tablespoon instant yeast

1 teaspoon salt

1 cup warm water

1 tablespoon sugar

1 tablespoon olive oil

1 cup shredded sharp cheddar

1 fresh jalapeño, finely chopped

Chili Ingredients:

1 tablespoon olive oil

1 pound ground beef or turkey

1 small onion, chopped

2 garlic cloves, minced

1 can (15 oz) kidney beans, drained

1 can (15 oz) diced tomatoes

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup water or beef broth

Optional toppings: sour cream, shredded cheese, green onions

Instructions:

To make the bread bowls:

Mix water, yeast, and sugar in a bowl. Let sit 5 minutes until bubbly.

Add flour, salt, olive oil, jalapeños, and cheese. Knead until a smooth dough forms (10 minutes by hand or 5 in a stand mixer).

Let rise until doubled, about 1 hour.

Punch down, shape into 4 round balls, place on a baking sheet, and rise another 30 minutes.

Preheat oven to 375°F. Slash the tops, brush with olive oil, and bake 25–30 minutes or until golden.

Cool, then hollow out the centers.

To make the chili:

In a pot, heat oil and brown the ground meat.

Add onions and garlic, sautéing until soft.

Stir in beans, tomatoes, tomato paste, spices, and broth.

Simmer uncovered for 20–30 minutes until thick.

Adjust seasoning and ladle into bread bowls.

Top with cheese, sour cream, or green onions if desired.

Twist Idea: Add cocoa powder and a dash of cinnamon for a subtle chili con carne twist.

Bread bowls add a rustic, interactive touch to classic comfort foods. Whether you prefer a vegetarian broccoli cheddar, a rich seafood chowder, or a bold chili, each recipe creates a hearty meal that’s as satisfying to look at as it is to eat. Plus, cleanup is a breeze—just eat the bowl! From family dinners to casual entertaining, these bread bowl recipes bring warmth, flavor, and a dash of culinary fun to your table.

You can bake your own bread bowls or buy them from a bakery for convenience. Either way, you’ll turn everyday ingredients into something special.

40 salicylic acid topical ointment for corns

Sunday, 13 April 2025

Bread Bowl Recipes From Cheesy Broccoli to Creamy Seafood and Hearty Chili

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