Recipe by Rachael Ray, 2007 Makes 4 servings Somewhere between chowder and soup, this is a tasty vegetable "choup." 2 T. extra-virgin oilve 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 springs fresh thyme 1 tsp. paprika Salt and fresh ground black pepper 3 T. all-purpose flour 1 quart chicken stock

This is my mother’s simple and delicious recipe which has always been one of my favorites! It’s one of those recipes that was never...

Adapted from recipe in Better Homes & Gardens magazine, May 2019 1/4 cup lemon juice 1/4 cup olive or avocado oil 1/2 cup each chopped...

2 cups cooked quinoa 2 ears of corn, cut from cobs 3 medium tomatillos, finely diced 1 large scallion, chopped fine 2 Tbsp. chopped...