Corn, bacon and zucchini soup

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

The ingredient of Corn, bacon and zucchini soup

  1. 30g butter
  2. 4 shallots, ends trimmed, thinly sliced
  3. 4 short-cut bacon rashers, halved lengthways, cut into thin strips
  4. 3 (about 450g) zucchini, cut into 1cm pieces
  5. 1 x 420g can corn kernels, drained
  6. 2 x 420g cans creamed corn
  7. 500ml (2 cups) Massel chicken style liquid stock or vegetable liquid stock
  8. Crusty bread, to serve

The instruction how to make Corn, bacon and zucchini soup

  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.

Nutritions of Corn, bacon and zucchini soup

fatContent: 331.732 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 11 grams protein
sodiumContent: 33 milligrams cholesterol

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