Harvest Creamy Corn Choup With Parsley Recipes

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.

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.