Somewhere between chowder and soup, this is a tasty vegetable Choup
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 to 5 large ears corn, scraped from cob or 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 paprika
- Salt and 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
- A few dashes hot sauce, to taste
- Oyster crackers or white Cheddar popcorn, to pass at table
Instructions
- 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
| Serving Size | 1 of 4 servings |
| Calories | 760 |
| Total Fat | 46 g |
| Saturated Fat | 20 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 9 g |
| Sugar | 20 g |
| Protein | 21 g |
| Cholesterol | 108 mg |
| Sodium | 1676 mg |
Reviews
Easy and delicious. I have made it a couple of times. I did follow the suggestion to use 1/2 & /1/2 instead of cream, flavored with both sweet paprika and smoked. My husband really dislikes zucchini—subbed in carrots for them. I made it with frozen corn this time. Last time used fresh corn that was in season. Good either way. Started in the morning cooking and stopped at the point of adding the 1/2 &1/2, parsley and Tabasco sauce. Reheated at dinner time and added last three ingredients. The two of us had one dinner and still filled four 2 Cup containers to freeze. Served with the oyster crackers. It is a recipe is a winner.
I have been making this soup for years, everyone, I mean everyone of my friends and family request this soup. I sometimes add rotisserie chicken and some leftover cheeses I have on hand but this Choup is AMAZING!
We LOVE this choup! Instead of bacon, we use raw salmon- cook it in with the onions while you add in all the other veges! Comes out great! Then serve the choup with a crusty bread! YUM
Have made this several times and it’s always a big hit!
Awesome! Great base to add clams or chicken to. Yum!
This is the ultimate in cold or raininy days (opps ….. or when someone in the family has a cold, etc I added polish kasbasha and a shrimp (sorry, my better half is a meat freak……everything must have meat in it…….I can only guess that it is a Texas thang! This is absolutely wonderful, full of flavor and sure too please!!!!
Wow good! Loved it! Used leftover ham instead of bacon and it was great! Love the hint of heat!
My whole family loves this – even my ridiculously picky toddler who won’t normally touch a vegetable with a ten foot pole! I omitted the red peppers and replaced with carrots. I’ve substituted turkey kielbasa for the bacon and it’s great – still a bit smokey and without the soggy bacon texture. I’ve also added a can of creamed corn to help thicken it and make it a little creamier when I don’t have heavy cream and have to use milk.
I doubled this and brought a huge pot for tailgating during a cold football game, sooo warm and hearty. Added some cayenne pepper (makes everything better). Absolutely perfect!
We love it. Actually added some chicken.