RACHAEL RAY'S HARVEST CREAM CORN "CHOUP"
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
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 CORN CHOWDER
All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
- Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
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