Tuesday, February 3, 2009

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

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 6)
* 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 stock
* Crusty bread, to serve

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.

Notes & tips
* Camping tip: Cook the soup in a saucepan over hot coals.
* Freezing tip: Cool the soup at the end of step 2. Freeze in an airtight container for up to one month. Thaw overnight in the fridge. Reheat in a saucepan over medium heat, stirring, for 10 minutes. Continue from step 3 just before serving.

Australian Good Taste - Page 87
Recipe by Tracy Rutherford


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