Harvest Creamy Corn "Choup"

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Harvest Creamy Corn "Choup"
  • Prep Time
  • 4Servings

Ingredients

  • 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
  • 4 - 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 - 6 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 3 tablespoons flour
  • 1 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
  • Oyster crackers or popcorn, to pass around the table

Preparation

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.