Roasted Corn and Pepper Soup
Recipe from
Better Homes and Gardens
Roasting the corn intensifies its flavor and lends a savory sweetness to the creamy soup.
Servings:
Makes 12 side-dish servings.
Total Time:
1 hr
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Ingredients
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1 16-ounce packagefrozen whole kernel cornsee savings
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1 tablespooncooking oilsee savings
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2 cupschopped onionssee savings
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1-1/2 cupsseeded and coarsely chopped red sweet pepperssee savings
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4 14-ounce canschicken broth (7-1/4 cups)see savings
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1/2 teaspoondried thyme, crushedsee savings
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1/8 to 1/4 teaspoonground red peppersee savings
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1/3 cupall-purpose floursee savings
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1/2 cupwhipping creamsee savings
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2/3 cupcooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces)see savings
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Fresh thyme sprigs (optional)see savings
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Directions
1.
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; use a little of the cooking oil to lightly grease the pan.
2.
Spread corn in prepared pan. Roast, uncovered, in a 450 degree F oven for 10 minutes; stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. Remove pan from oven and set aside.
3.
In a 4-quart Dutch oven, cook onions and sweet peppers in remaining oil over medium heat for 3 to 4 minutes or until nearly tender. Add the corn, 3 cans of the broth (about 5-1/2 cups), thyme, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
4.
In a screw-top jar combine remaining 1 can chicken broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir whipping cream into soup; heat through.
5.
To serve, ladle soup into 12 soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs. Makes 12 side-dish servings.
Make-ahead tip
Prepare soup as directed, except after simmering soup for 15 minutes, cool, cover, and refrigerate soup mixture up to 2 days. When ready to serve, reheat mixture, thicken with flour, and add cream. Serve as above.
Nutrition information
Per serving: Calories 133, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 22 mg, Sodium 496 mg, Carbohydrate 14 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 14%, Vitamin C 39%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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