Chicken, corn and chorizo cob loaf
Bring a family favourite to the dinner table tonight. Dan and Steph’s cob loaf is loaded with chorizo and cheesy goodness.
- 1 tbs oil
- 1 tbs butter
- 2 chorizo sausages, chopped
- 300g tub Coles Kitchen Chicken & Corn Soup
- 1/2 x 420g can creamed corn, drained
- 1 cup (100g) grated mozzarella
- 1/4 cup (60g) sour cream
- 3 spring onions, thinly sliced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano leaves
- 1 tsp ground cumin
- 2 tsp honey
- 1/4 cup (75g) plain flour
- 1 cob loaf
- Grated mozzarella, extra, to sprinkle
- Thinly sliced spring onion, extra, to serve
Preheat oven to 200°C. Heat the oil and butter in a large saucepan over medium-high heat. Add the chorizo and cook until golden. Use a slotted spoon to transfer the chorizo to a plate. Carefully pour the oil mixture in the pan into a small heatproof bowl and reserve.
Combine the soup, creamed corn, mozzarella, sour cream, spring onion, salt, pepper, oregano, cumin and honey in a bowl. Pour the mixture into the pan. Place over medium-high heat. Stir until heated through. Sprinkle with flour and stir until well combined.
Line a baking tray with baking paper. Place the cob loaf on the lined tray. Use a large serrated knife to cut 4cm from the top of the loaf. Remove the bread from the centre of the loaf, leaving a 2cm-thick shell. Tear the bread into 3cm pieces. Arrange the bread pieces around the cob on the tray. Drizzle with the reserved oil mixture.
Pour the soup mixture into the cob and sprinkle with extra mozzarella. Bake for 15-20 mins or until bread is crisp and cheese melts and is golden.