Maque Choux Soup

What do you think of this recipe??? I think i will try it this weekend substituin the bacon for a bit of diced andouille and addin some crawfish tails...


Maque Choux Soup
Ready In: 50 minutes
Serves: 8

4 ounces bacon - diced small (freeze for a few minutes to make slicing easier)
3 cloves garlic - minced
1 Tablespoon minced shallot
2 stalks celery - diced small
1 cup red onion - diced small
1 cup each red, yellow and green pepper - diced small
3 cups fresh corn or frozen sweet corn
6 cups chicken stock
1 teaspoon dried thyme leaves or 2 Tablespoons fresh
1 bay leaf
2 cups peeled, seeded and diced tomato
salt and freshly ground black pepper to taste
2 cups half and half
beurre manié to thicken

1. Saute together bacon, garlic, shallot, celery, onion, peppers and corn until they start to 'sweat', or leach juices.
2. Add stock, thyme and bay leaf and bring to a boil. Immediately reduce heat and simmer for 20 minutes.
3. Add tomato and cook for 10 minutes more.
4. Remove bay leaf, pour in half and half and thicken with beurre manié by pinching off small pieces and whisking into soup. Once all the thickener is added simmer gently for 10 minutes until thick and smooth