camp soup delicious


New Member
This hand-warming cup of hot, hearty, chunky soup is as easy to make over a campfire as it is to dish up at home
Preparation Time
15 minutes

Cooking Time
20 minutes

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

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.

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.

Summer is in full swing on and we’ve got plenty of barbecue recipes, picnic recipes and salad recipes for everyone.


New Member
Chicken Soup during this time of year a bowl of hot soup can taste pretty good. I like to cook different kinds of soup, and at home I like to let my soups cook for a few hours to give the flavors a chance to mingle.

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