Harvest Creamy Corn Choup 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:

• 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.