Harvest Creamy Corn "choup"

Submitted by MARIA MAC

"A Rachael Ray recipe. I double this. Everyone loves it"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 4 slices bacon, chopped
• 1 onion, chopped
• 1⁄2 red bell pepper, seeded and chopped
• 1 lb small potato, cut into small chunks
• 10 ounces frozen corn
• 1 medium zucchini, finely chopped
• 5 -6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1⁄2 cup chopped flat leaf parsley
• salt and pepper
• hot pepper sauce

directions

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
2. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes.
3. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit.
4. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
5. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

Reviews

[cake momma]

This is a fabulous recipe! I make it all the time. Everyone down to my picky toddlers love this soup!!