Harvest Creamy Corn Choup With Parsley Recipes

RACHAEL RAY'S HARVEST CREAM CORN "CHOUP"

Steps:

• 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.

HARVEST CREAMY CORN "CHOUP" WITH PARSLEY

Steps:

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