Description
This recipe, a family staple in the winter, comes from rachel ray. It is quick, easy, & very tasty. The original calls for "small potatoes"; i use buttery yukon golds for optimum flavor.
Note: i just made this again for supper. The potatoes took longer to cook than the recipe said. Next time i will start them cooking first and give them a little longer to soften up before i add the other veggies.
Ingredients
- Extra Virgin Olive Oil
- Bacon
- Onion
- Frozen Corn
- Zucchini
- Potato
- Red Bell Pepper
- Bay Leaf
- Fresh Thyme
- Paprika
- Salt And Pepper
- All-purpose Flour
- Chicken Stock
- Heavy Cream
- Flat Leaf Parsley
- Hot Sauce
Instructions
- Heat a medium soup pot over medium-high heat with extra-virgin olive oil
- Add bacon to hot oil and cook until crisp
- Add onion, corn, zucchini, potatoes, and bell pepper as you get them chopped
- Add bay leaf, thyme, paprika, salt, and pepper
- Cook 7-8 minutes to soften vegetables
- Sprinkle flour into the pot, stir, and cook 1 minute
- Stir in stock and let come up to a bubble, thickening
- Stir in cream, parsley, and hot sauce, simmering 5 minutes