Somewhere between chowder and soup, this is a tasty vegetable Choup
Recipe courtesy of Rachael Ray
Episode: Chowder 2.0
Save Recipe Print
Harvest Creamy Corn
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Creamy Corn Cups ("Esquites")

Recipe courtesy of Marcela Valladolid

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Creamy, Garlicky Shrimp Skillet

Recipe courtesy of Food Network Kitchen

Corned Beef

Recipe courtesy of Alton Brown

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword