Best Harvest Creamy Corn Choup With Parsley 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

Harvest Moon Macaroni image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 46m

Yield 6 servings

Number Of Ingredients 17

1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika

Steps:

Bring water to a boil, season with salt and cook macaroni to al dente.
Preheat broiler and place rack in middle of the oven.
Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.