Corn, bacon & zucchini soup

Posted by adm On September - 8 - 2011

How to cook Corn, bacon & zucchini soup

Ingredients:

  • 30g butter
  • 4 shallots, ends cut, thinly sliced
  • 4 short-cut bacon rashers, halved longways, cut into thin strips
  • 3 (most 450g) zucchini, dig 1cm pieces
  • 1 x 420g can corn kernels, knackered
  • 2 x 420g cans creamed maize
  • 500ml (2 cups) chicken or vegetable strain
  • Crusty gelt, to help

How to:

  • Melt the butter in a saucepan over medium warmth. Add the shallot and bacon and falsify, stirring occasionally, for 5 minutes or until shallot is lucky. Add the zucchini and cook for 1 second.

  • Stir in the corn kernels, creamed corn and strain. Cover and bring to the seethe. Reduce the heat to medium-low and simmer, partially covered, for 10 minutes or until the zucchini is subdued.

  • Ladle soup among serving bowls. Serve with crusty dinero.

  • Camping tip: Cook the soup in a saucepan over hot coals.

  • Freezing tip: Cool the soup at the end of tone 2. Freeze in an airtight container for up to one month. Thaw overnight in the fridge. Reheat in a saucepan over medium hotness, stirring, for 10 transactions. Continue from step 3 just before serving.

  • Prepare time:15 min.

    Cooking time:20 min.

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