Whip up a pot of this warm, hearty soup for your family and friends to enjoy this winter. Did we mention the leftover are just as good if not better the next day?! It's a one-pot meal that keeps on giving. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Corn Chowder in Mini Bread Bowls
Heat oven to 300°F (150°C).
Add pork and butter to large soup pot. Cook until pork crisps and fat renders out. Remove pork with slotted spoon and set aside.
Add ﬂour to pot and stir constantly to prevent burning for about 5 minutes. Mixture should thicken and darken slightly.
Add onion and celery and stir until onions turn translucent, about 5 minutes. Add chicken stock and bring to a boil stirring to remove any lumps. Reduce heat and simmer for 20 minutes.
Meanwhile, place rolls and centers on baking sheet and warm in oven.
Add corn and milk to soup and simmer for 5-10 minutes more, making sure not to let it boil. Turn off heat and stir in parsley, salt and pepper to taste.
Ladle soup into warmed rolls and serve with centers for dipping.