Directions:
- In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
- Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes.
- 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.
- Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
- Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.92 Kcal (2801 kJ) | ||
| Calories from fat | 364.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.51g | 62% | |
|---|---|---|---|
| Cholesterol | 86.32mg | 29% | |
| Sodium | 1753.03mg | 73% | |
| Potassium | 977.7mg | 21% | |
| Total Carbs | 59.26g | 20% | |
| Sugars | 15.76g | 63% | |
| Dietary Fiber | 6.09g | 24% | |
| Protein | 15.57g | 31% | |
| Vitamin C | 47.4mg | 79% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 9.9mg | 55% | |
| Calcium | 223.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 108.97 Kcal (456 kJ) | ||
| Calories from fat | 59.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 62% | |
|---|---|---|---|
| Cholesterol | 14.06mg | 29% | |
| Sodium | 285.57mg | 73% | |
| Potassium | 159.27mg | 21% | |
| Total Carbs | 9.65g | 20% | |
| Sugars | 2.57g | 63% | |
| Dietary Fiber | 0.99g | 24% | |
| Protein | 2.54g | 31% | |
| Vitamin C | 7.7mg | 79% | |
| Vitamin A | 0.2mg | 51% | |
| Iron | 1.6mg | 55% | |
| Calcium | 36.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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