Excellent way not to throw away a single ingredient. This can be really a good Corn and bacon chowder and a few among my favorites. If you are concerned about the nutritional worth of some of these dishes, avoid being. Nevertheless it can be lower in calories, even if you aren't acquiring much nutrient value from this , it won't sustain you personally, and you will just wind up hungry once more and eating more energy than you would have. Diet facts labels inform you what's from the meals you consume. This helps you determine if you get a vibrant diet. Each recipe we share has to get an ingredient tag. Some recipes also provide nutritional fact info. The fixing tag lists the exact amount inside the area beneath. They're recorded per serving and as a proportion of the everyday price.

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How to make Corn and bacon chowder

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 1 corn cob, husk and silk removed
  • 1 tbs olive oil
  • 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

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.