Creamy Bacon & Corn Soup
with Kale & Cheesy Croutons
- Gluten
- Wheat
- Soy
- Milk
- Soy
- May contain traces of allergens
- Milk
- Eggs
- Sesame
- Lupin
- Almond
- Hazelnut
We couldn’t be prouda of this chowda! This creamy soup has all the veggies worth boasting about, like carrot, kale and tender potatoes. Light cooking cream is swirled in for extra richness, then it's all topped with cheesy croutons for extra decadence.
Ingredients
1
brown onion
2 clove
garlic
1 tin
sweetcorn
½ bag
kale
2
potato
1
carrot
1 bunch
spring onion
1 packet
diced bacon
(May be present: Soy, Milk.)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Wheat, Soy; May be present: Milk, Eggs, Sesame, Lupin, Almond, Hazelnut.)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
Nan's special seasoning
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Drain sweetcorn. Roughly tear kale leaves (see ingredients), then discard stem. Cut potato and carrot into small chunks. Thinly slice spring onion. • Place potato and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper, toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. • Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 3-4 minutes. Add corn, cook for a further 3-4 minutes.
• Add garlic and Nan's special seasoning cook until fragrant, 1-2 minutes. • Add the water and flour, stir to combine. Bring to the boil, then reduce heat to medium and cook until slightly thickened, 5-6 minutes.
• Cut or tear the bake-at-home ciabatta (see ingredients) into bite-sized chunks. • Place ciabatta chunks on a second lined oven tray. Drizzle with olive oil, sprinkle with shredded Cheddar cheese and season with salt and pepper. Toss to coat. • Bake until golden, 5-7 minutes.
• When the soup is ready, remove from heat, then stir through roasted veggies, kale and light cooking cream.
• Divide bacon and corn chowder between bowls. • Top with cheesy croutons and spring onion to serve. Enjoy!
