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