It's a Keeper: Harvest Creamy Corn "Choup"

I am so sad to admit that soup season is quickly dwindling away! February is usually pretty cold here in Northern California, but this year (after freezing cold weather and torrential downpours last month), it almost feels like Spring is just around the corner. So, I had to take advantage of what is left of Winter and to do so, I made Harvest Creamy Corn "Choup."

I saw this recipe over at Sweetnicks, where Cate just announced some exciting news. (Cate certainly has some good taste in names). You can also find it in Every Day with Rachael Ray and in Rachael Ray's newest cookbook, Just in Time. Is that enough options for you?

I was thinking this would end up being very heavy, but with the mixture of chicken broth, milk, and heavy cream, it was not heavy at all. It's also packed with veggies. Rachael recommends oyster crackers or popcorn with it. Do people put popcorn on soup? Is that an East Coast thing? Somebody clue me in here.

Here's the recipe with my comments in brackets:

From Every Day with Rachael Ray
September 2007
Four Servings

2 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks [I skipped the potatoes but it was still thick enough.]
4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
One 32-ounce container (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce [It's a must.]
Oyster crackers or popcorn, to pass around the table

1. 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. [It's so easy, I have nothing to add!]

2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

3 comments:

  1. RE: Popcorn
    Your Grandmother Mary had a Sunday night "treat" of hot buttered popcorn in a tall glass of cold milk. Midwest thing?

    Uncle Stephen

    ReplyDelete
  2. LOL, popcorn on soup is definitely not an East Coast thing. ;)

    ReplyDelete
  3. Uncle Stephen, that's just gross! I'm glad we've narrowed it down to at least one section of the country now....

    ReplyDelete

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