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

Recipe «Corn, bacon and zucchini soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.