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Chicken, corn and chorizo cob loaf

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Bring a family favourite to the dinner table tonight. Dan and Steph’s cob loaf is loaded with chorizo and cheesy goodness.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Chicken, corn and chorizo cob loaf with extra mozzarella

Ingredients

  • 1 tbs oil
  • 1 tbs butter
  • 2 chorizos, 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Chicken, chorizo and corn cob loaf recipe

An ʼ80s party favourite, chicken cob loaf has become an Aussie classic. Why? Because everyone loves the versatility of its fillings and how easy it is to prepare – plus, it’s delicious!  

If you’ve never made a cob loaf recipe before, it’s as simple as creating the filling and serving it in a hollowed-out loaf of bread. 

Using store-bought soup and creamed vegetables (such as corn) is not only a great cooking shortcut, but also a budget-friendly way to prepare meals when hosting family occasions and entertaining friends. All you need to do for this corn cob loaf is fry up some chorizo, add a few extra ingredients and – voila! – you’ve got a fantastic midweek dinner on the table.

 

New ways to serve this creamy chicken cob loaf recipe

For a non-spicy version, swap out the chorizo for bacon. Alternatively, you could make this cob loaf recipe spicier by using the Coles Kitchen Chicken Laksa Soup. Top the cob loaf with some chopped fresh coriander to carry the Thai theme through.

Is this recipe suitable for vegetarians? Absolutely. Leave out the chorizo (or bacon) and swap the chicken and corn soup for the Coles Kitchen Broccoli, Cauliflower and Parmesan Soup (you could blitz some cooked frozen peas to use instead of the creamed corn to make this a green filling) or the Coles Kitchen Butternut Pumpkin Soup. 

For a healthier snacking option, add carrot and celery sticks for dipping, as well as the bread pieces cut up from inside the cob loaf.

 

Alternatives to this corn cob loaf

If you are having people around for a party, double the recipe to make two cob loaf dips and pop them in the middle of the table for guests to help themselves. Swap out delicious creamed corn with a soup mix for an even easier dip. Create a simple one by whipping cream cheese and sour cream with French onion soup mix. In fact, just about anything you think will taste great combined with cream cheese and sour cream – chopped dill pickles, bacon and spinach – can be used to fill a cob loaf.

For more inspiration, think of recipes that go well with bread, then use them to fill individual cob loaves or crusty bread rolls. For example, beef stroganoff works well, as does another blast from the past, curried sausages.  

 

Now get cooking

There is so much you can do with a cob loaf. You could also try a French onion, bacon and cheese cob dip or a leek and bacon cob dip. For an impressive party starter, try out a festive baked brie cob with cranberry sauce.

FAQs

Chicken, corn and chorizo cob loaf

Chicken, corn and chorizo cob loaf
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs oil
  • 1 tbs butter
  • 2 chorizos, 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
    Description

    Bring a family favourite to the dinner table tonight. Dan and Steph’s cob loaf is loaded with chorizo and cheesy goodness.

    Method
    1. 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.
    2. 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.
    3. 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.
    4. 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.