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.

Chicken, corn and chorizo cob loaf with extra mozzarella

Serves

4

Prep

15m

Cooking

25m

Ingredients

  • 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

Method

STEP 1

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. 

STEP 2

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. 

STEP 3

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.

STEP 4

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.