Rachael Ray's Harvest Cream Corn "choup"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a medium soup pot over medium-high heat with extra-virgin olive oil.
  • Add bacon to hot oil and cook until crisp at edges.
  • Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped.
  • Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste.
  • Cook for about 7 to 8 minutes to begin to soften the vegetables.
  • Sprinkle flour into the pot, stir and cook 1 minute.
  • Stir in the stock and let it come up to a bubble and thicken up a bit.
  • Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes.
  • Season the soup with salt and pepper and serve with crackers or popcorn to float on top.
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