For a hearty bowl of healthy, slip this into your li'l one's lunchbox on a rainy day.
Serves 4 Prep Time 15 minutes Cooking Time 20 minutes
1 tablespoon oil
2 slices bacon, chopped, plus more for garnish
1/2 cup chopped onions
1/3 cup diced celery
3/4 cup diced carrots
1/3 cup diced red bell pepper
350 grams peeled and diced potatoes
1 cup diced zucchini
1 1/2 cups corn kernels, divided,
plus more for garnish
4 cups chicken stock
1/2 cup grated quick-melt cheese
salt and pepper to taste
1 In a stockpot, heat oil and fry bacon until lightly browned. Add onions and cook until translucent. Add celery, carrots, red bell pepper; cook for 2 to 3 minutes until vegetables are soft. Add potatoes, zucchini, 3/4 cup corn kernels, and chicken stock.
2 Bring to a boil then simmer until potatoes are fork tender, about 15 minutes. Purée soup in a blender.
3 Return soup to pot over medium-low heat. Stir in remaining corn kernels and cheese. Season to taste. Garnish with corn and bacon.
Photography by David Hanson | Food Styling by Rachelle Santos | Art Direction by Jonathan Roxas | Prop Styling by Liezl Yap | Props from Howards Storage World, Handyman, Saizen, and Robinsons Department Store
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