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.

No additional tips available.

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

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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.

Rachael Ray'S Harvest Cream Corn "Choup"

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