Corn, bacon and zucchini soup

2  tablespoons		butter
1  ounce		shallots, ends trimmed, thinly sliced
4		short-cut bacon rashers, halved lengthways, cut into thin strips
3		zucchini, cut into 1cm pieces
15  ounces		corn kernels, drained - 1 can
30  fl. oz.		creamed corn - 2 cans
2  cups		chicken or vegetable stock
1		Crusty bread, to serve

Tip: Click on the ingredient links to learn the nutritional information for all the Corn, bacon and zucchini soup ingredients. The serving size for any ingredient in Corn, bacon and zucchini soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

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.

Ladle soup among serving bowls. Serve with crusty bread.

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.