Harvest Corn “Choup”

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)
  1. Heat the olive oil in a soup pot over medium-high heat. Add the bacon and cook until the edges crisp.
  2. 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.
  3. Sprinkle the flour into the pot, and stir for about a minute. Add the stock and bring to a boil.
  4. When the soup begins to get thick, add the milk, half-&-half, and parsley. Let it simmer for about five minutes.
  5. Discard the bay leaf, and serve in bowls. Top with salt, pepper, and hot sauce, followed by crackers or popcorn on top.
Harvest Corn Choup, with croutons and Tabasco sauce

Harvest Corn Choup, with croutons and Tabasco sauce

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!


Spicy Shrimp & Bok Choy Noodle Bowl

When I found this recipe in one of my Rachael Ray cookbooks, I felt skeptical that I would like this recipe. Why? Because of one main ingredient. Clam juice!

“Clam Juice” – doesn’t that sound a little gross to you? Well, rest assured that the addition of this ingredient helped make the dish delicious. If you like clams, then the clam juice won’t be a big deal at all. It adds a hint of sea flavoring & saltiness to the dish that really supports the shrimp. It was a little hard to find at the store – I believe I found it around the lemon juices?

I made this dish on a cold, snowy evening and it really hit the spot. It was also quick (it’s one of her famous ’30 minute meals’…I can never get the timing down to exactly 30 minutes but oh well).

Spicy Shrimp & Bok Choy Noodle Bowl – adapted from Rachael Ray 

  • 2 tbsp canola oil
  • 2 tsp crushed red pepper flakes *if you don’t like spicy food, then simply omit this*
  • 4 cloves chopped garlic
  • 2 in ginger root cut into matchsticks, or grated
  • 8 oz baby bella mushrooms
  • 1 medium head bok choy
  • salt & pepper, to taste
  • 1 quart chicken broth
  • 1 cup clam juice
  • 1 lb medium-sized peeled & deveined shrimp (get the raw kind if you can)
  • 1/2 lb rice noodles
  • 4 green onions, sliced
  1. Heat a soup pot over medium-high heat.
  2. Add oil, crushed red pepper, garlic, ginger, mushrooms, and bok choy; season with salt and pepper.
  3. Add chicken broth and clam juice. Put a lid on the pot and bring soup to a boil.
  4. Add shrimp and noodles and cook until no longer pink.
  5. Add in scallions and cook for a minute.
  6. Turn off the heat & let it sit 2 to 3 minutes more. Adjust your seasonings and serve.

I added sriracha to this, because it wasn’t spicy enough for me.

I thought it was neat that this dish thickens over time. I expected it to be more like soup; I suppose if you wanted it to remain that way, you could add more chicken broth.

Thanks for being patient with me as my posts have become a little more sporadic. It’s Christmas Concert season and with two jr/sr high schools, I’ve got TWO concerts coming up. Plus, it’s also basketball season, a.k.a. pep band season. Yuck. I’ve been so busy, and I’ve taken pictures to blog, so I’m behind. I assure you – there is more to come!

Rumor has we’ll be blessed with a bunch of snow Sunday night into Monday…which means it’s time to up my arsenal of warm, comfort food meals. Yum. Stay tuned! 🙂