Harvest Creamy Corn Choup Recipes

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RACHAEL RAY'S HARVEST CREAM CORN "CHOUP"



Rachael Ray's Harvest Cream Corn

Make and share this Rachael Ray's Harvest Cream Corn "choup" recipe from Food.com.

Provided by shannon1979

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 713.9, Fat 43.9, SaturatedFat 19.1, Cholesterol 104.1, Sodium 593.1, Carbohydrate 69, Fiber 8.2, Sugar 12.3, Protein 17.7

HARVEST CREAMY CORN "CHOUP" WITH PARSLEY



Harvest Creamy Corn

Somewhere between chowder and soup, this is a tasty vegetable Choup

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped
4 to 5 large ears corn, scraped from cob or 1 box frozen corn
1 medium or 2 small zucchini, chopped
1 pound small potatoes, chopped
1 red bell pepper, chopped
1 bay leaf
5 to 6 sprigs fresh thyme
1 teaspoon paprika
Salt and 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
A few dashes hot sauce, to taste
Oyster crackers or white Cheddar popcorn, to pass at table

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.

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