Roasted Corn and Crab Soup
Recipe from Better Homes and Gardens

Corn is baked until golden brown and then added to this low-fat thick and creamy crab soup recipe.


Roasted Corn and Crab Soup

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Servings: Makes 6 servings
Total Time: 1 hr
Related Categories: Christmas Party, Corn Chowder, Crab, Crab Soup, Cream Soups
 
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Ingredients
  • 1  16-ounce package
    frozen whole kernel corn
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  • 2  cups
    chopped onion (2 large)
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  • 1-1/2  cups
    coarsely chopped red sweet pepper
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  • 1  tablespoon
    cooking oil
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  • 4  14-ounce cans
    chicken broth
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  • 1/2  teaspoon
    dried thyme, crushed
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  • 1/8  to 1/4 teaspoon
    cayenne pepper
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  • 1/3  cup
    all-purpose flour
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  • 1/2  cup
    half-and-half or light cream
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  • 4  ounces
    cooked crabmeat, cut into bite-size pieces (2/3 cup)
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Directions
1.
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
2.
Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
3.
In a 4-quart Dutch oven cook onion and sweet pepper in hot oil over medium heat for 3 to 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; divide crabmeat among bowls.
6.
Makes 6 servings (8 1/2 cups)
7.
Make-ahead directions: Prepare as above, except do not add crabmeat. Cool soup; cover and chill for up to 2 days. To serve, reheat soup. Ladle into bowls and divide crabmeat among servings.
Nutrition information
Calories 229, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 26 mg, Sodium 907 mg, Carbohydrate 30 g, Total Sugar 1 g, Fiber 4 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 113%, Calcium 7%, Iron 9%. Exchanges: Vegetable 1, Starch 1.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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