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Bar Harbor New England Style Corn Chowder -- 15 oz

Bar Harbor New England Style Corn Chowder
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Bar Harbor New England Style Corn Chowder -- 15 oz

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Bar Harbor New England Style Corn Chowder Description

  • Authentic Maine Recipe
  • All Natural
  • Condensed
  • No Artificial Preservatives
  • No MSG
  • No Trans Fat

All-natural seafood speaks for itself. The taste of wind, weather, and clear cold water; it's not a flavor that needs improving. Bar Harbor New England Style Corn Chowder is created in small batches--like people on the Maine coast have been doing for generations. It's loaded with tender corn and simple, all-natural ingredients. It's as close to fresh off the docks of Maine as you can get without being here. Bar Harbor is a special place. You can taste it!

Free Of
MSG, trans fat, preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: (162 g)
Servings per Container: 2.5
Amount Per Serving% Daily Value
Total Fat3 g4%
  Saturated Fat1.5 g8%
  Trans Fat0 g
Cholesterol Less than5 mg1%
Sodium650 mg27%
Total Carbohydrate22 g7%
  Dietary Fiber3 g10%
Sugars Less than1 g
Protein3 g
Other Ingredients: Corn, potatoes, water, wheat flour, butter (milk, salt), native tapioca starch, onions, salt, seasoned salt (salt, sugar, paprika, turmeric, onion, cornstarch, garlic) and pepper.
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Homemade Bread Bowls

Elevate your soup-for-dinner experience with homemade bread bowls! Soft and fluffy on the inside and crispy on the outside, these edible dishes are perfect for serving green-pea hummus blender soup, cream of broccoli soup or even housing some hearty vegetarian mushroom-bean chili.

Homemade Bread Bowls filled with Veggie Soup |

Homemade Bread Bowls

  • 1-1/2 cups water (95 degrees F)
  • 1-3/4 tsp. active dry yeast
  • 1 Tbsp. + 1/4 tsp. organic cane sugar (divided)
  • 3-1/2 cups all-purpose flour (divided)
  • 1-1/2 tsp. Himalayan pink salt
  • 1 Tbsp. + 1-1/2 tsp. avocado oil
  • 1-1/2 tsp. oat milk
  • 1 tsp. agave
  1. In small bowl, combine 1/4 cup water, yeast and 1/4 teaspoon sugar. Stir until yeast and sugar have dissolved and set aside for 6 minutes.
  2. In stand mixer or large mixing bowl, sift in half the flour and stir in the salt and remaining sugar. Pour in yeast mixture, avocado oil and remaining water. Knead until dough forms and starts to pull away from the sides of the bowl, adding remaining flour as you go, for roughly 8 minutes. If dough is sticky, add more flour, about 1 tablespoon at a time.
  3. Transfer dough to a lightly greased bowl and cover with a clean, damp kitchen towel. Let it rise until it doubles in size, roughly 1 hour. Line two baking sheets with parchment paper and set aside.
  4. Lightly dust a clean counter top with flour. Punch down the dough slightly to remove air and turnout onto countertop. Divide dough into four equal pieces, rolling each into a round dough ball. Transfer to prepared baking sheet and use serrated knife to make a shallow slit in an “X” shape.
  5. In bowl, mix oat milk and agave. Brush mixture onto the tops of each dough ball. Cover with a clean kitchen towel and allow dough balls to rise for 45 minutes or until they double in size.
  6. Preheat oven to 500 degrees F. Once preheated, drop the temperature to 400 degrees F and insert bread. Quickly toss 5 ice cubes inside at the bottom of the oven to create steam (this creates a crispy crust). Close and bake for 18 minutes.
  7. Remove from oven and cool completely before slicing. Carefully slice a circle shape off the top (leaving 1 inch between the bowl and the border). Hollow out roll to create bowl shape before filling with soup, chili or dip.
  • Use this recipe to prepare dinner rolls or even a full loaf!
  • Save bread insides for dipping.
  • Order the ingredients you need to make this recipe at

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