Somewhere between chowder and soup, this is a tasty vegetable Choup
Recipe courtesy of Rachael Ray
Episode: Chowder 2.0
Harvest Creamy Corn
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Corn Cakes with Crab and Smoky Avocado Yogurt

Recipe courtesy of Bobby Flay

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking