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 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 or vegetable 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. Step 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. Step 3 Ladle soup among serving bowls. Serve with crusty bread.
Posted on: Thu, 06 Jun 2013 03:38:22 +0000
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