The words ‘Super Bowl’ brings a lot of things to mind. Aside from the obvious, football, I always think of gatherings, friends, and incredible food. While some foods are classic football party fare and will never go out of style, sometimes a little menu reinvention is necessary. A staple in our house, chowder is a weekly request during the cold winter months. Paired with a thick crusty bread for dipping, this recipe often needs doubling as even my 9 year old goes back for extra heaping servings! This recipe is easily tweaked for clam or shrimp lovers, too.

For the football party season, we’ve combined the comforts of our favorite warm and hearty winter food with a fun, miniature twist.

While it does take a bit of time to prepare, this recipe for Salmon Chowder Mini Bread Bowls will wow your Superbowl party guests and have them smacking their lips looking for more. The best part about bread bowls is the ease of cleanup, and then of course the chowder-soaked bread that ensues as it soaks in and you get to eat your dish at the end!

In case you prefer the non-salmon version, these bread bowls can be filled with our yummy vegetarian chili. You can also adapt the recipe and replace the salmon with corn or another seafood if you prefer.


Related:

DIY Gluten Free Dairy Free Cream Soups
Spicy Shrimp Tacos + Some “Skinny Super Bowl” Tips
The Most Gorgeous Superbowl Food Ideas


breadbowls

 

Salmon Chowder Bread Bowls

Ingredients

  • 1 diced white or yellow onion
  • 5 slices thick bacon, diced
  • 5-7 diced medium red potatoes
  • 3 large stalks celery, chopped
  • 3 5 oz. cans of salmon, juice drained and set aside
  • 1 can cream of celery condensed soup (or 1 cup homemade if you need a gluten free option)
  • 4-5 cups half and half
  • 1 Tablespoon dried dill
  • Salt and pepper to taste
  • 2 Tablespoons butter
  • 12-18 small hard rolls

Instructions

  1. In a heavy bottomed stock pot, cook the bacon and onion on medium-high heat until the onion is translucent and the bacon is browned.
  2. Add in the diced red potatoes, celery, and juice from the salmon. Cover and simmer 20-25 minutes, or until the potatoes are soft, stirring every 5 minutes.
  3. Dump in the salmon, condensed soup, half and half, dill, and salt and pepper. Stir until combined. Place the butter on top and allow to melt into the soup.
  4. Bring mixture to a boil then turn low and simmer for 30-45 minutes, stirring occasionally.
  5. While the chowder simmers, cut a hole into the rolls to make mini bread bowls, saving the tops and centers for dipping.
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 Serve scoops of chowder in the mini bread bowls, sit back, and enjoy the silence of everyone digging in.

Salmon chowder bread bowls

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