Creamy Corn Soup with Spinach in Bread Bowl Recipe - Corn Chowder Style Soup Recipe

By Bhavna's Kitchen · 25 min

Ingredients

Instructions

1. Run the corn kernels through a food processor to make a coarse mixture, and set aside.
2. Heat oil in a pot over medium heat. Add the corn and cook briefly, stirring so it does not stick. Cover and cook for about 5 minutes.
3. Uncover, add salt to taste, then stir in ginger paste, black pepper, turmeric and spinach.
4. Add the cream or almond milk and stir well. Cover and bring to a boil, then simmer for 2 to 3 minutes and turn off the heat.
5. Cut off the top quarter of each round loaf and scoop out the inside, leaving about 3/4-inch thick walls.
6. Place the bread bowls on a plate and pour in the soup.
7. Serve warm, topped with finely chopped red bell pepper.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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