Harvest Creamy Corn choup |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
A Rachael Ray recipe. I double this. Everyone loves it 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.
|
|