Sometimes Rachael really rocks!

First off, I have a confession to make:

I have never watched Food Network.

That's not to say I don't love to cook; I do. I would just rather open up a cookbook for a recipe than try to watch someone on TV while I attempt to keep up with them in my own kitchen (hello, I don't even have a TV in there!). Not to mention the fact that Racheal Ray makes me feel totally inadequate (in a culinary-sort-of-way).

When my sister in law gave me one of Rachael's cookbooks as a gift, it took me awhile to even open the darn thing. Once I got over myself and my insecurities, I found some interesting-sounding recipes. The kids were nervous, Joe was just glad to have a home-cooked meal in front of him, and I found a few winners all around. This one is our current favorite:

"Harvest Creamy Corn 'Choup'" (p.76 from her book Just in Time)

A combination of a chowder and a soup; perfect on a cold winter's day!

Ingredients (slightly modified for my picky family):

2 T extra-virgin olive oil
4 bacon slices, chopped
1 onion, chopped (I use frozen, already chopped)
4 to 5 ears of corn (whatever; I used a 10 oz bag of frozen corn)
1 medium zucchini (NO WAY, JOSE! I left this out)
1 pound small potatoes, chopped (frozen again...plain hash brown potatoes, yum!)
1/2 red bell pepper, seeded and chopped (fresh for this one)
1 bay leaf
5 to 6 fresh thyme sprigs (or 1 tsp dried thyme, which I always have on hand)
1 t paprika
salt and black pepper
3 T all-purpose flour
4 cups chicken stock
1 cup milk
1 cup heavy cream (I used two cups of half-and-half...same difference, right?)
Tobasco to taste


Heat the oil in a medium soup pot over med-high heat. Add the bacon to the hot oil and cook until crisp at the edges (she says 2 to 3 min; I say 6 to 7).

Add the onions, corn, (zucchini), potatoes and bell pepper as you get them chopped.

(Lula is the one who tipped me off on the frozen potatoes; my friend, Emily, introduced me to the loveliness that is frozen chopped onions...no more stinky hands!)

Add the bay leaf, thyme, paprika, salt and pepper. Cook for 7 to 8 minutes, until the vegetables begin to soften. Sprinkle the flour around the pot, and stir and cook for 1 minute, then stir in the stock and bring it up to a bubble. When it thickens up a bit, stir in the half-and-half and simmer for 5 minutes. Don't forget to discard the bay leaf!

At this point, the soup is done (only 30 minutes!), but I prefer to let it simmer a bit longer while I make the cornbread. Rachael suggests serving this choup with popcorn; the kids thought that was pretty cool, having popcorn with dinner :)

Honestly, the picture doesn't do it justice.

If you like corn, potatoes, and chowder, you'll love this! We rarely have any leftover, and if we do, even Joe eats it (and he NEVER eats leftovers).

I'm sure you could find a more printable recipe on Food Network's website, if you're game. Enjoy, and make sure you let me know how you like it!