Best Rachael Rays Harvest Cream Corn Choup Recipes

Rachael Ray's Harvest Cream Corn

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

North Country Corn Chowder (Rachael Ray) image

Provided by HisPixie

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil
3 potatoes, peeled and diced (medium)
1 onion, chopped (medium)
3 stalks celery, chopped (from heart of stalk)
1 red bell pepper, seeded and chopped (small)
2 bay leaves (fresh or dried)
1 tablespoon Old Bay Seasoning
coarse salt & pepper, to taste
3 tablespoons flour
10 ounces corn kernels, frozen, thawed and drained
15 ounces chicken broth
1 quart whole milk (may use 1%)
4 scallions, chopped, as garnish

Steps:

Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.

Nutrition Facts : Calories 326.5, Fat 13.1, SaturatedFat 4.2, Cholesterol 16.3, Sodium 330, Carbohydrate 43.5, Fiber 4.8, Sugar 11.8, Protein 11.4

Creamy Corn image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half

Steps:

Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

Garlicky Creamed Corn and Spinach image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter
4 ears corn, kernels scraped from cob
2 large cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg, to taste
2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped

Steps:

Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.