Skip to main content

Corn and bacon chowder

Skip to IngredientsSkip to Method
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

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

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Three cob loaves filled with corn and bacon chowder


  • 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

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.


  1. Step 1

    Preheat oven to 180°C. Use a small serrated knife to remove the kernels from the corn. Reserve the cob.
  2. Step 2

    Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 mins or until onion softens.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    Ladle soup among the bread shells. Sprinkle with chives.

Nutrition Information


Energy: 2501kJ/598 Cals (29%) 

Protein:  22g (44%)

Fat: 21g (30%) 

Sat fat:  9g (38%) 

Carb: 77g (25%) 

Sugar: 8g (9%) 

Fibre: 9g (30%) 

Sodium: 1918mg (96%)