Corn and bacon chowder

Packed with delicious corn and tasty bacon, this easy-to-prep chowder will be a new family favourite.





  • 1 corn cob, husk and silk removed
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 brown onion, finely chopped 2 garlic cloves, crushed
  • 2 bacon rashers, finely chopped
  • 2 celery sticks, finely chopped
  • 1 brushed potato, peeled, finely chopped
  • 2 thyme sprigs
  • 1/4 cup (35g) plain flour
  • 4 cups (1L) chicken stock
  • 1/3 cup (80ml) thickened cream
  • 4 Coles Bakery Jumbo Rolls
  • 20g butter, melted
  • Finely chopped chives, to sprinkle



Preheat oven to 180°C. Use a small serrated knife to remove the kernels from the corn. Reserve the cob.


Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 mins or until onion softens.


Add the bacon, celery, potato, thyme and corn kernels and cook, stirring, for 5 mins or until bacon starts to brown. Add flour and cook, stirring, for 1 min or until well combined. Add stock and reserved corn cob. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 20 mins or until the potato is tender and the soup thickens slightly. Discard the corn cob. Stir in the cream. Season.


Meanwhile, use a small serrated knife to cut 1cm from the top of each roll. Cut around the edge to create a 1cm-thick shell. Place on a baking tray. Brush the inside of each roll with melted butter. Bake for 5 mins or until just crisp.


Ladle soup among the bread shells. Sprinkle with chives.


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.