Creamed corn, bacon & zucchini soup
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Time to make:
$3.95 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
4 lean rashers short-cut bacon, chopped
2 large zucchini, diced
4 shallots, chopped
2 cups salt-reduced chicken or vegetable stock
1 x 420g can creamed corn
1 x 125g can corn kernels, drained, or 1 corn cob, kernels removed
100g baby spinach
¼ cup chopped coriander leaves
¼ cup light sour cream
Serve with extra bacon pieces, shallots and coriander leaves
Nutritional information (per serve)
Instructions and steps:
1 Heat the olive oil in a large, deep non-stick frying pan over medium-high heat. Add bacon and sauté for 2–3 minutes, or until bacon almost golden. Add zucchini and shallots; cook for 3–4 minutes, or until softened.
2 Add stock, creamed corn and corn kernels to pan; simmer for 1–2 minutes. Stir through baby spinach until wilted. Season with cracked black pepper and stir through coriander.
3 Divide the soup between four serving bowls. Top with a dollop of sour cream and garnish with extra bacon pieces, shallots and coriander leaves, to serve.
About this recipe
First published: July 2019