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Miso Corn Chowder in a Bread Bowl

Erwan Heussaff

Chilly evenings require a hearty soup, and hearty soup requires a bread bowl.



  • 2 tablespoons of olive oil
  • 4 cloves garlic, minced
  • 1/2 red onion, sliced
  • 1 potato, cubed
  • 1 celery stalk, cubed
  • 2 tablespoons butter
  • Salt
  • 1 teaspoon nutmeg
  • 1 tablespoon miso paste
  • 1 pinch of black pepper
  • 2 cups of corn
  • 2 cups of chicken broth
  • 1/2 cup full cream milk
  • 1 small hard crust bread roll
  • Crunchy garlic and chopped chives for garnish

Let's get Cooking...

  1. In a soup pot, fry off your garlic, celery, onion and potato with your olive oil and a little bit of salt, cook it down for about 10 minutes.
  2. Add in the butter, nutmeg, miso, pepper and corn. Make sure everything is well mixed in. 5 minutes
  3. Cover with chicken broth. Simmer for 10 minutes.
  4. Add in the milk and simmer for an additional 5 minutes.
  5. Place all the contents into a blender. Strain if you want a smoother texture.
  6. Remove the filling of the bread, keep the shell and place the soup inside.
  7. Top with garlic and chives.