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
Ingredients
- 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) Massel chicken style liquid stock or vegetable liquid stock
- Crusty bread, to serve
Method
- Step 1Melt 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 2Stir 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 3Ladle soup among serving bowls. Serve with crusty bread.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1388 kj
Energy
16g
Fat Total
7g
Saturated Fat
7g
Fibre
11g
Protein
33mg
Cholesterol
1331.61mg
Sodium
10g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
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.
- Author: Tracy Rutherford
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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