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Categories:
extra-virgin olive oil bacon onion corn zucchini potato red bell pepper bay leaf thyme paprika salt all-purpose chicken heavy cream flat leaf parsley hot sauce
Viewed: 36 - Published at: 5 years agoIngredients
- 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
Method
- 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.
