Rachael Rays Harvest Cream Corn Choup Recipes

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

SMOKY CORN CHOWDER

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.

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.

CREAMY CORN

Steps:

• Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

HARVEST CREAMY CORN "CHOUP"

Steps:

• In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
• Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes.
• Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit.
• Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
• Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.