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Roasted Corn and Red Pepper Soup

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Ingredients

  • 1 16oz pkg frozen whole kernel corn
  • 1 T cooking oil
  • 2 cups chopped onion
  • 1 1/2 cups seeded, coarsely chopped red sweet peppers (2 medium or a jar)
  • 4 14 1/2 oz cans chicken broth
  • 1/2 tsp dried thyme, crushed
  • 1/8-1/4 tsp ground red pepper
  • 1/3 cups all-purpose flour
  • 1/2 cup whipping cream
  • 2/3 cup cooked crabmeat (4 oz) broken into bite-sized pieces

Details

Preparation

Step 1

Thaw corn and pat dry with paper towels.
Preheat oven to 450. Line a baking pan with foil.
Spread corn in pan. Roast in oven, uncovered, for 10 minutes, then stir. Continue to roast about 10 minutes. Remove pan from oven and set aside.
In 4 qt Dutch oven, heat oil. Cook onions and peppers in oil over medium heat for 3-4 minutes or until nearly tender.
Add 3 cans of broth (about 5 1/2 cups), roasted corn, thyme, and ground red pepper.
Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
In a screw-top jar, combine remaining can of broth and the flour. Cover and shake well. Add to soup.
Cook and stir for 1 minute more. Stir cream into soup; heat through.
Ladle soup into 12 soup bowls. Garnish with fresh thyme sprigs.

Make ahead tip: After simmering soup for 15 minutes, cool, cover, and refrigerate for up to 2 days. When ready, reheat soup, thicken with broth and flour, and add cream.

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