Corn, bacon and zucchini soup

Cooking Soups Corn, bacon and zucchini soup

This hand-warming cup of hot, hearty, chunky soup is as easy to make over a campfire as it is to dish up at home

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Melt the butter in a saucepan over medium heat. Add the shallot and bacon and cook, stirring occasionally, for 5 minutes or until shallot is golden. Add the zucchini and cook for 1 minute.
  2. Stir in the corn kernels, creamed corn and stock. Cover and bring to the boil. Reduce the heat to medium-low and simmer, partially covered, for 10 minutes or until the zucchini is soft.
  3. Ladle soup among serving bowls. Serve with crusty bread.

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30g butter
4 shallots, ends trimmed, thinly sliced
4 short-cut bacon rashers, halved lengthways, cut into thin strips
3 zucchini, cut into 1cm pieces
1 x 420g can corn kernels, drained
2 x 420g cans creamed corn
500ml chicken stock or vegetable stock
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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