Best 4 Rachael Rays Harvest Cream Corn Choup Recipes
Indulge in the comforting goodness of Rachael Ray's Harvest Cream Corn Choup, a delightful soup that combines the sweet flavors of corn with a creamy, flavorful broth. This hearty dish is perfect for a chilly autumn day, offering a taste of the season's bounty. The recipe features fresh corn kernels, diced red bell peppers, and diced onions, simmered in a creamy broth made with milk, chicken broth, and a touch of flour. The soup is then seasoned with a blend of herbs and spices, including thyme, rosemary, and paprika, for a rich and savory flavor. Topped with crispy bacon and chopped fresh chives, this soup is a feast for the senses.
Alongside the Harvest Cream Corn Choup, the article also includes three additional recipes that utilize the sweetness of corn:
- **Creamy Corn and Bacon Dip:** A luscious dip made with roasted corn, cream cheese, sour cream, and crispy bacon. Perfect for parties or as an appetizer.
- **Corn and Black Bean Salsa:** A vibrant and refreshing salsa featuring fresh corn, black beans, tomatoes, and cilantro. Serve it with tortilla chips or use it as a topping for tacos or grilled fish.
- **Cornmeal Pancakes with Blueberry Compote:** A delightful breakfast treat where fluffy cornmeal pancakes are paired with a sweet and tangy blueberry compote.
These recipes offer a versatile exploration of corn's culinary potential, from a savory and comforting soup to a zesty salsa and fluffy pancakes.
HARVEST CREAMY CORN "CHOUP" WITH PARSLEY
Somewhere between chowder and soup, this is a tasty vegetable Choup
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
CREAMY CORN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 8
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
RACHAEL RAY'S HARVEST CREAM CORN "CHOUP"
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
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
Tips:
- For the creamiest corn chowder, use fresh corn kernels. If using frozen corn, thaw it completely before cooking.
- To make the chowder even more flavorful, use a variety of vegetables, such as diced carrots, celery, and onions.
- Be sure to season the chowder well with salt and pepper. You can also add other spices, such as paprika, cayenne pepper, or cumin, to taste.
- For a thicker chowder, add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, whisk the slurry into the simmering chowder until it reaches the desired consistency.
- Serve the chowder hot, garnished with fresh herbs, such as parsley or chives.
Conclusion:
Rachael Ray's Harvest Cream Corn Chowder is a delicious and easy-to-make recipe that is perfect for a fall meal. The chowder is creamy, flavorful, and packed with vegetables. It is sure to be a hit with your family and friends.
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