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Harvest Creamy Corn "choup"

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“A Rachael Ray recipe. I double this. Everyone loves it”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
  2. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes.
  3. 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.
  4. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  5. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

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