Creamy Vegetable Corn Chowder

Name: Creamy Vegetable Corn Chowder
Ingredients: 2 tablespoons extra virgin olive oil; 4 slices bacon, chopped; 1 onion, chopped; 1 (8 ounce) box frozen corn; 1 -2 zucchini, chopped; 1 lb potato, chopped; 1 red bell pepper; 1 bay leaf; 5 -6 sprigs fresh thyme; 1 teaspoon paprika; salt and pepper, to taste; 3 tablespoons all-purpose flour; 1 quart chicken stock; 1 cup heavy cream; 12 cup chopped flat leaf parsley; hot sauce, to taste

16 ingredients

8 steps

Ingredients

2 tablespoons extra virgin olive oil
4 slices bacon, chopped
1 onion, chopped
1 (8 ounce) box frozen corn
1 -2 zucchini, chopped
1 lb potato, chopped
1 red bell pepper
1 bay leaf
5 -6 sprigs fresh thyme
1 teaspoon paprika
salt and pepper, to taste
3 tablespoons all-purpose flour
1 quart chicken stock
1 cup heavy cream
12 cup chopped flat leaf parsley
hot sauce, to taste

Directions

1

Heat a medium soup pot over medium-high heat with extra-virgin olive oil.
2

Add bacon to hot oil and cook until crisp.
3

Add onion, corn, zucchini, potatoes, and bell pepper as you get them chopped.
4

Add bay leaf, thyme, paprika, salt, and pepper.
5

Cook 7-8 minutes to soften vegetables.
6

Sprinkle flour into the pot, stir, and cook 1 minute.
7

Stir in stock and let come up to a bubble, thickening.
8

Stir in cream, parsley, and hot sauce, simmering 5 minutes.