Corn, Bacon and Zucchini Soup

Warm, hearty, and full of comfort — this Corn, Bacon and Zucchini Soup is the perfect blend of creamy sweetness and smoky depth. Whether made over the campfire or at home, it’s a simple recipe that delivers big flavour with minimal fuss.

A Comforting Bowl for Any Season

There’s something deeply satisfying about a soup that tastes like a hug in a bowl. This recipe combines the natural sweetness of corn with the salty goodness of bacon and the freshness of zucchini for a balanced, family-friendly meal.

It’s ideal for weeknight dinners, weekend camping trips, or a cozy night in. You only need a handful of pantry staples and one pot — no fancy tools, no complicated prep.

Best of all, it’s versatile: serve it with crusty bread for a complete meal, or portion and freeze it for easy reheating later.

Why You’ll Love This Corn, Bacon and Zucchini Soup

• Quick & Easy: Ready in just 25 minutes.

• Flavour-Packed: Bacon adds a delicious smoky saltiness that elevates the soup.

• Comfort in a Bowl: Creamed corn and stock make it thick, hearty, and satisfying.

• Perfect for Sharing: Serve it in mugs around the campfire or in bowls at home.

💡 Camping Tip: You can make this entire recipe over hot coals — it’s just as tasty outdoors as it is at home.

Key Ingredients

• Butter: Adds richness and depth to the base.

• Shallots: Bring a subtle sweetness and aromatic warmth.

• Short-cut Bacon: Smoky and salty, giving the soup a savoury backbone.

• Zucchini: Adds freshness and texture to balance the creaminess.

• Corn Kernels & Creamed Corn: Create the perfect blend of chunky and smooth textures.

• Stock: Chicken or vegetable — either works perfectly as the soup’s base.

Ingredients (8)

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) chicken stock or vegetable stock
Crusty bread, to serve

Method

Step 1
Melt the butter in a saucepan over medium heat. Add the shallots and bacon. Cook, stirring occasionally, for 5 minutes or until the shallots turn golden. Add the zucchini and cook for 1 minute.

Step 2
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 tender.

Step 3
Ladle the soup into serving bowls. Serve hot with crusty bread.

Recipe Notes

• Camping Tip: Cook over hot coals in a sturdy pot for that smoky campfire flavour.

• Freezer Tip: Cool the soup at the end of step 2, then freeze for up to 1 month. Thaw overnight and reheat gently before serving.