Soup: Roasted Corn and Crab

Soup: Roasted Corn and Crab

Photo by Liz G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    16 oz package frozen corn

  • 2

    cups chopped onion (2 large)

  • cups coarsely chopped sweet red pepper

  • 1

    Tbsp Safflower Oil

  • 4

    14oz cans chicken broth

  • ½

    tsp dried thyme

  • ⅛-¼

    tsp cayenne pepper

  • cup all purpose flour

  • ½

    cup half & half or light cream

  • 4

    oz cooked crabmeat

Directions

1. Thaw frozen cooked corn and pat dry with paper towels. Line a 15x10 baking sheet with foil. Lightly grease foil. 2. Spread corn in prepared pan. Bake in a 450F oven for 10 minutes; stir. Bake about 10 minutes until golden brown, stirring once or twice. Remove from oven; set aside. 3. In a 4qt Dutch oven cook onion and sweet pepper in hot oil over medium heat for 3-4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. 4. In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through. 5. To serve, ladle soup into bowls and divide crabmeat among bowls.


Nutrition

Facebook Conversations