This was a great chowder/soup to make when it got all snowy outside. Mike is a big fan of corn, and chowder of any kind, so I knew that this would be an instant hit in our house. I vaguely remember making this dish the first winter we were married, and not being too impressed by it. I decided to give it another shot, and I’m glad I did – it really hit the spot & tasted great!
I used Rachael Ray’s cookbook, “Just in Time, for this recipe, and in proper Rachael Ray fashion, she calls this a ‘choup’, which is a combination of the words ‘chowder’ and ‘soup’. In my opinion, it’s more of a chowder 😉
Harvest Corn “Choup” – adapted from Rachael Ray
- 2 tbsp olive oil
- 4 slices bacon, center-cut
- 1 medium onion, chopped well
- 10 oz. frozen corn (a box will do)
- 2 small zucchini, peeled & chopped
- 1 lb. small potatoes, chopped
- 1/2 red bell pepper, seeded & chopped
- 1 bay leaf
- 1/2 tsp thyme (or more to taste)
- salt & pepper, as you like
- 3 tbsp flour
- 1 quart chicken or veggie stock
- 1 cup milk
- 1 cup half-n-half
- 3 tbsp dried parsley
- hot sauce, to taste
- oyster crackers or white cheddar popcorn (for topping purposes)
- Heat the olive oil in a soup pot over medium-high heat. Add the bacon and cook until the edges crisp.
- Add the vegetables as you chop them, and stir to combine. Add the bay leave, thyme, paprika, salt & pepper. Cook for 7-8 minutes until the vegetables soften and the soup becomes very aromatic.
- Sprinkle the flour into the pot, and stir for about a minute. Add the stock and bring to a boil.
- When the soup begins to get thick, add the milk, half-&-half, and parsley. Let it simmer for about five minutes.
- Discard the bay leaf, and serve in bowls. Top with salt, pepper, and hot sauce, followed by crackers or popcorn on top.
As you can see from the picture, I had neither crackers nor popcorn on hand, so I used some croutons that I had in my pantry. They were the fat-free ones too so they weren’t really seasoned (they suck on salads), and therefore simulated oyster crackers quite well.
The original recipe calls for heavy cream, but I found that just using half-&-half makes it nice and creamy, with fewer calories/fat. As far as the hot sauce is concerned, it adds some flavor, more than anything, so if you really, really don’t like hot sauce, you can omit. I found Tabasco to be an appropriate addition! 🙂
This soup reheats quite well, and is a great wintertime dish. Enjoy!