Choup Recipe

It’s been requested that I post the choup recipe, so here it is! I doubled it & got a good 10 good sized servings out of it. So we still have 4 more choup meals in the freezer!

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Rachael Ray’s Creamy Harvest Corn Choup

Ingredients:

-2 TB Extra virgin olive oil (EVOO)

-4 slices bacon, chopped

-1 onion, chopped

-1/2 red bell pepper, seeded and chopped

-1 lb small potatoes, cut into small chunks

-1 10 oz bag frozen corn

-1 med or 2 small zucchini, finely chopped [I couldn’t find any zucchini at the store – is it out of season or something?]

– 5-6 sprigs thyme [I cheated & just used the seasoning :)]

-1 bay leaf

-1 tsp paprika

-3 TB flour

-1 32 oz container (4 cups) chicken broth

-1 c milk

-1 c heavy cream

1/2 c chopped flat-leaf parsley

Salt & Pepper

DIRECTIONS:

In a med soup pot, heat the EVOO, 2 turns of the pan, over med-high heat. Add bacon & cook til crisp at the edges. Add the onion and pepper and cook til softened, about 4 min. Add potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 min. Sprinkle the flour into the pot, stir & cook for 1 min. Gradually stir in the broth & simmer until thickened a bit. Stir in milk, cream & parsley and simmer til potatoes are tender, about 8 min. Season w/ salt & pepper and enjoy!

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One response to “Choup Recipe

  1. Thanks. Tonight would be a good night to make it…if I had the ingredients!

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