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Corn and bacon chowder recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
"Quick and cozy corn and bacon chowder, ideal for chilly evenings, ready in under an hour."
Ingredients:
  • 1 corn cob, husk and silk removed
  • 2 bacon rashers, finely chopped
  • 2 celery sticks, finely chopped
  • 1 brushed potato, peeled, finely chopped
  • 2 thyme sprigs
  • 35g plain flour
  • 1l chicken stock
  • 80ml thickened cream
  • 4 Jumbo Rolls*
  • 20g butter, melted
  • Finely chopped chives, to sprinkle
Instructions:
  • Preheat the oven to 180°C. Use a small serrated knife to carefully remove the corn kernels, keeping the cob aside.
  • In a large saucepan over medium heat, heat the oil. Sauté the onion and garlic, stirring occasionally, for about 5 minutes until the onion softens.
  • Combine bacon, celery, potato, thyme, and corn kernels in a pot. Cook and stir for 5 minutes until bacon is browned. Mix in flour and cook for 1 minute until well combined. Pour in stock and add the corn cob. Bring to a simmer, then reduce heat and cook for 20 minutes until potato is tender and soup thickens. Remove the corn cob, stir in cream, and season to taste.
  • Trim the tops off each roll with a small serrated knife to create a 1cm-thick shell. Place on a baking tray and brush the inside of each roll with melted butter. Bake for 5 minutes or until just crisp.
  • Pour the soup into the bread shells and garnish with chives.

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