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Corn, bacon and zucchini soup
Corn, bacon and zucchini soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Easy campfire chunky soup that warms you up.
Ingredients:
  • 30g butter
  • 4 shallots, ends trimmed, thinly sliced
  • 4 short-cut bacon rashers, halved lengthways, cut into thin strips
  • 3 (about 450g) zucchini, cut into 1cm pieces
  • 1 x 420g can corn kernels, drained
  • 2 x 420g cans creamed corn
  • 500ml (2 cups) chicken style liquid stock or vegetable liquid stock
  • Crusty bread, to serve
Instructions:
  • In a saucepan over medium heat, melt the butter until sizzling. Stir in the shallot and bacon and cook for 5 minutes until the shallot turns golden. Introduce the zucchini and cook for an additional minute.
  • Combine the corn kernels, creamed corn, and stock in the pot. Bring to a boil, then simmer over medium-low heat with the lid partially on for 10 minutes until the zucchini is soft.
  • Divide soup into bowls and accompany with crusty bread.

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