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.