Ingredients ( serves 6 )

• 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 or vegetable stock
• Crusty bread, to serve

Method

1. 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.
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 soft.
3. Ladle soup among serving bowls. Serve with crusty bread.