Name: Zucchini, creamed corn & bacon soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 40 gram (1½ ounces) butter; 1 (150g), brown onion, chopped coarsely; 4 (260g) rindless bacon slices chopped coarsely; 4 (480g), zucchini, chopped coarsely; 800 gram (1½ pounds) canned creamed corn; 300 gram (9½ ounces) canned corn kernels, rinsed, drained; 1 litre (4 cups) chicken stock; 2 cup (500ml) water; 3/4 cup (180ml) evaporated milk

Zucchini, creamed corn & bacon soup

This rich and hearty soup can be whipped up in about half an hour. Evaporated milk (not to be confused with condensed milk) is canned unsweetened milk from which some of the water has been evaporated.

Ingredients

1 tablespoon olive oil

40 gram (1½ ounces) butter

1 (150g), brown onion, chopped coarsely

4 (260g) rindless bacon slices chopped coarsely

4 (480g), zucchini, chopped coarsely

800 gram (1½ pounds) canned creamed corn

300 gram (9½ ounces) canned corn kernels, rinsed, drained

1 litre (4 cups) chicken stock

2 cup (500ml) water

3/4 cup (180ml) evaporated milk

Method

1.Heat oil and butter in a medium saucepan over medium heat, cook onion and bacon, stirring, until onion softens. Add zucchini, creamed corn, corn kernels, stock and the water to pan, cook, covered, stirring occasionally, about 20 minutes.

2.Remove from heat, cool 5 minutes. Stir in evaporated milk, season to taste. Accompany soup with slices of warmed garlic bread, or fresh crusty bread rolls.

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Ingredients

Method

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