Best Harvest Creamy Corn Choup With Parsley Recipes

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RACHAEL RAY'S HARVEST CREAM CORN "CHOUP"



Rachael Ray's Harvest Cream Corn

Make and share this Rachael Ray's Harvest Cream Corn "choup" recipe from Food.com.

Provided by shannon1979

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
4 slices bacon, chopped
1 onion, chopped
4 -5 ears corn (or 1 box frozen corn)
1 medium zucchini, chopped
1 lb small potato, chopped
1 red bell pepper, chopped
1 bay leaf
5 -6 sprigs fresh thyme
1 teaspoon paprika
salt & freshly ground black pepper
3 tablespoons all-purpose flour
1 quart chicken stock
1 cup heavy cream
1/2 cup chopped flat leaf parsley, a couple of generous handfuls
2 -3 dashes hot sauce, to taste
oyster crackers or white cheddar cheese popcorn, to pass at table

Steps:

  • 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.
  • Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped.
  • Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste.
  • Cook for about 7 to 8 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 crackers or popcorn to float on top.

Nutrition Facts : Calories 713.9, Fat 43.9, SaturatedFat 19.1, Cholesterol 104.1, Sodium 593.1, Carbohydrate 69, Fiber 8.2, Sugar 12.3, Protein 17.7

CLASSIC CORN CHOWDER



Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

HARVEST CORN CHOWDER



Harvest Corn Chowder image

All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 9

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
2 tablespoons Gold Medalâ„¢ all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 ounces) cream-style corn
1 can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley

Steps:

  • Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
  • Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

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