This easy chicken and corn soup recipe is budget-friendly and crowd-pleasing. It’s a winner for cosy camping trips and makes an easy weeknight dinner back at home.
Heat butter in a large saucepan or camp oven over medium heat. Cook onion, stirring, until softened.
Add creamed corn, corn kernels, stock and the water. Bring to the boil; simmer, covered, for 20 minutes. Add chicken, zucchini and cream; simmer for 5 minutes or until hot. Season to taste. Serve with your favourite toasted sourdough, if you like.
Don’t have access to a fridge? Use canned evaporated milk instead of pouring cream and omit the chicken and add the same weight of cooked potato, if preferred.Test Kitchen tip