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Chicken, Bacon & Corn Chowder in Bread Bowls
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
4 rashers middle bacon, diced
2 chicken breasts, cubed
1 brown onion, finely diced
3 cups corn kernels
250 g potato, diced into small cubes
4 cups chicken stock
2 garlic cloves, minced
1 heaped cup Monterey Jack
1 heaped cup cheddar
Salt and freshly ground black pepper
1 cup milk
1 cup cream
1 large cob loaf, or 4 bread rolls, hollowed out
4 tbsp butter
¼ cup plain flour
Directions:
Melt butter in a large saucepan, over medum-high heat. Add onion and cook until translucent, then add garlic, bacon and chicken and cook for a couple of minutes before adding the corn and potatoes.
Sprinkle flour over the top and stir to combine before adding the chicken stock. Stir well and allow to thicken for 5 minutes before reducing the heat to low.
Add the milk and cream, cover with a lid and continue cooking on a low simmer for 15-20 minutes.
Stir in the cheeses. When the cheese has fully melted season with salt and pepper. Ladle into the bread bowls and serve immediately.