Harvest Creamy Corn "choup"

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

• Ready In: 40 mins
• 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.