New Recipe!!

I tried this new recipe tonight and it is REALLY good so I thought I would share it with all of you. I found it in my Rachael Ray magazine (Sept 2007, pg 101). This is a really simple meal and it only takes about 30 minutes to make. That is my kind of meal!!

Harvest Creamy Corn Choup
4 servings

2 Tbsp EVOO (for those of you who may not know that is extra-virgin olive oil)
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 scrapped from the cobs, or one 10 oz box frozen corn
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme (leave on stems, they cook off then remove the stem before serving)
1 bay leaf (remove before serving)
1 teaspoon paprika
3 Tablespoons flour
one 32 oz container (4cups) 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 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.

This is a great meal and it was a hit with everyone in this household. It is great for the cooling weather too!! Give it a try and let me know what you think!!