Sweet & sassy walleye chowder in bread bowls
15 minutesPreparation time 45 minutesCooking time
- 6 clove Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1/2 cup Milk
You can do much, much better than canned soup. Homemade soup recipes are nothing like those bland, salty concoctions. (Can you imagine your grandma making her chicken soup recipe from a can?) To make great soup, ideally, you want to start with fresh, homemade stock, so keep those carcasses after roasting a chicken! But you can definitely make a great soup with boxed or canned broth, too - the key is to add lots of layers of flavor.
- In a Dutch oven, heat butter and oil over medium heat. Add sweet potatoes, onion and garlic. Cook 10 minutes or until nearly tender. Stir in tomatoes, salsa, corn, dill and salt. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Add milk and return to a simmer. Add walleye, whipping cream and chopped cilantro; return to a simmer. Simmer, uncovered, 3 to 5 minutes or until walleye is opaque and flakes when tested with a fork.
- Meanwhile, slice off the top of the bread rounds and hollow out center of bread to make a bread bowl. Place bread bowls on a baking sheet and place the top slice of the bread, cut side up, alongside of bowls. Sprinkle tops with cheddar. Bake 3 to 5 minutes to warm bowls and melt the cheese.
- Ladle chowder into bowls. Swirl sour cream into the top of the soup and garnish with additional cilantro sprigs. Serve with cheddar bread tops.
Per Serving: cal. (kcal) 996, Fat, total (g) 33, chol. (mg) 221, sat. fat (g) 18, carb. (g) 119, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 2, fiber (g) 9, sugar (g) 17, pro. (g) 56, vit. A (IU) 7629, vit. C (mg) 27, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 73, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 2246, Potassium (mg) 1568, calcium (mg) 525, iron (mg) 9, Percent Daily Values are based on a 2,000 calorie diet
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