Harvest Creamy Corn "choup"

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 lb small potato, cut into small chunks
• 10 ounces frozen corn
• 1 medium zucchini, finely chopped
• 5 -6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat leaf parsley
• salt and pepper
• hot pepper sauce

Recipe

• 1 in a medium soup pot, heat the evoo, 2 turns of the pan, over medium-high heat.
• 2 add the bacon and cook until crisp at the edges. add the onion and bell pepper and cook until softened, about 4 minutes.
• 3 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 the broth and simmer until thickened a bit.
• 4 stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
• 5 season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.