Packed with delicious corn and tasty bacon, this easy-to-prep chowder will be a new family favourite.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
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.
Method
Step 1
Preheat oven to 180°C. Use a small serrated knife to remove the kernels from the corn. Reserve the cob.
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.
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.
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.
Step 5
Ladle soup among the bread shells. Sprinkle with chives.
