Harvest Creamy Corn "Choup" Rachael Ray   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 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 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. 2. 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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