Do you have any go-to recipes? (If so, please share!) This is one of mine. When I think soup, I think of this. Creamy, comforting, hearty, and actually good for you! Rachael Ray introduced me to this Harvest Creamy Corn Chowder that she calls “Choup” – get it? Not really a soup, not really a chowder – it lands somewhere in the middle. It’s a little on the skinny-side since it isn’t a true chowder and contains a ton of veggies. But, you would never know! It has all the richness and creaminess of a real chowder without all the calories. Plus, it’s super easy to make. Chop everything up and throw it into your soup pot. Rachael claims this is a 30 minute meal but I think the veggies need a little more time in the pot. No crunchy potatoes for me, ThankYouVeryMuch.
Speaking of time can we please talk about the fact that IT. IS. DECEMBER. Oh my. When did this happen? Even with the pending move, we decided to get a tree (yippee!), the house is semi-decorated, and it’s actually below 80 degrees here in sunny So Cal. Soup weather, woohoo! I have enough turkey stock in the freezer to last me until the end of time thanks to the hubs’ TWO applewood smoked turkeys – um, YUM. I heart the holidays. This year feels a little different with strangers walking through our home, all our pics taken down off the walls (*sad face*) and a collection of boxes building. We’re on a tight spending freeze so Christmas will be strange but we are beginning to get excited about the move. LOTS more space – space – space is our mantra. We just keep repeating this to ourselves when we get sad! And comfort ourselves with chowder. Lots and lots of chowder. It always does the trick!
Have people coming over you need to feed? Friend have a baby? Sick family member? Deliver this Harvest Creamy Corn Chowder over with some rolls. I always do and it’s always a hit! It’s good-for-you-comforting and soothes the soul.
- 2 tablespoons extra-virgin olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 1 box frozen corn
- 1 medium or 2 small zucchini, chopped
- 1 pound small potatoes, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- 5 to 6 sprigs fresh thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 quart chicken stock
- ½ cup heavy cream
- ½ cup chopped flat-leaf parsley, a couple of generous handfuls
- A few dashes hot sauce, to taste (we like Tapatio)
- Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Remove bacon to a plate lined with paper towels to drain grease. Set aside. Remove most grease from soup pot, reserving 2 teaspoons in the pot to cook potatoes.
- Add potatoes and cook until slightly soft approximately 5 minutes.
- Add onions, bell pepper, zucchini, and corn as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, smoked paprika, reserved bacon, and salt and pepper, to taste.
- Cook for about 10 minutes to begin to soften the vegetables.
- Sprinkle flour into the pot, stir and cook 1 minute.
- Stir in the stock and let it come up to a bubble and thicken up a bit.
- Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes.
- Season the soup with salt and pepper and serve with rolls.