Harvest Creamy Corn Choup

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A rachael ray recipe. I double this. Everyone loves it

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Steps

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In a medium soup pot , heat the evoo , 2 turns of the pan , over medium-high heat.

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Add the bacon and cook until crisp at the edges.

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Add the onion and bell pepper and cook until softened , about 4 minutes.

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Add the potatoes , corn , zucchini , thyme , bay leaf and paprika and cook for 4 minutes.

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Sprinkle the flour into the pot , stir and cook for 1 minute.

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Gradually stir in the broth and simmer until thickened a bit.

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Stir in the milk , cream and parsley and simmer until the potatoes are tender , about 8 minutes.

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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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Ingredients

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extra virgin olive oil, bacon, onion, red bell pepper, small potato, frozen corn, zucchini, thyme, bay leaf, paprika, flour, chicken broth, milk, heavy cream, flat leaf parsley, salt and pepper, hot pepper sauce