Soup: Roasted Corn and Crab
By á-3151
Ingredients
- 1 16 oz package frozen corn
- 2 cups chopped onion (2 large)
- 1 1/2 cups coarsely chopped sweet red pepper
- 1 Tbsp Safflower Oil
- 4 14oz cans chicken broth
- 1/2 tsp dried thyme
- 1/8-1/4 tsp cayenne pepper
- 1/3 cup all purpose flour
- 1/2 cup half & half or light cream
- 4 oz cooked crabmeat
Details
Servings 6
Preparation
Step 1
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.
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