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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Creamy Corn Cups ("Esquites")

Recipe courtesy of Marcela Valladolid

Creamy Corn

Recipe courtesy of Rachael Ray

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Creamy Corn Polenta

Recipe courtesy of Tyler Florence

Creamy Corn and Millet

Recipe courtesy of Food Network Kitchen

Creamy Corn with Chives

Recipe courtesy of Gourmet Magazine

Creamy Corn Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories