Rachael Ray'S Harvest Cream Corn "Choup" Recipe

Name: Rachael Ray'S Harvest Cream Corn "Choup"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 4 slices bacon, chopped; 1 onion, chopped; 4 -5 ears corn (or 1 box frozen corn); 1 medium zucchini, chopped; 1 lb small potato, chopped; 1 red bell pepper, chopped; 1 bay leaf; 5 -6 sprigs fresh thyme; 1 teaspoon paprika; salt & freshly ground black pepper; 3 tablespoons all-purpose flour; 1 quart chicken stock; 1 cup heavy cream; 1/2 cup chopped flat leaf parsley, a couple of generous handfuls; 2 -3 dashes hot sauce, to taste; oyster crackers or white cheddar cheese popcorn, to pass at table

Servings: persons

2 tablespoons extra virgin olive oil
4 slices bacon, chopped
1 onion, chopped
4 -5 ears corn (or 1 box frozen corn)
1 medium zucchini, chopped
1 lb small potato, chopped
1 red bell pepper, chopped
1 bay leaf
5 -6 sprigs fresh thyme
1 teaspoon paprika
salt & freshly ground black pepper
3 tablespoons all-purpose flour
1 quart chicken stock
1 cup heavy cream
1/2 cup chopped flat leaf parsley, a couple of generous handfuls
2 -3 dashes hot sauce, to taste
oyster crackers or white cheddar cheese popcorn, to pass at table

1
Heat a medium soup pot over medium-high heat with extra-virgin olive oil.
2
Add bacon to hot oil and cook until crisp at edges.
3
Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped.
4
Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste.
5
Cook for about 7 to 8 minutes to begin to soften the vegetables.
6
Sprinkle flour into the pot, stir and cook 1 minute.
7
Stir in the stock and let it come up to a bubble and thicken up a bit.
8
Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes.
9
Season the soup with salt and pepper and serve with crackers or popcorn to float on top.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 4 slices bacon, chopped, 1 onion, chopped, 4 -5 ears corn (or 1 box frozen corn), and more.

Yes, Rachael Ray'S Harvest Cream Corn "Choup" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray'S Harvest Cream Corn "Choup"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions