Roasted Corn and Crab Soup
1 16 oz. package frozen whole kernel corn
2 cups chopped onions (2 large)
1 ½ cups coarsely chopped red sweet peppers
1 tablespoon cooking oil
4 14-oz. cans chicken broth
½ tsp dried thyme, crushed
1/8 to ¼ tsp ground red pepper
1/3 cup all-purpose flour
½ cup half-and-half or light cream
4 oz cooked crabmeat, cut into bite-size pieces (2/3 cup)*
Thaw frozen corn and pat dry with paper towels. Line a baking pan with foil and lightly grease. Spread corn in prepared pan. Bake in a 450 degree oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
In a 4-quart Dutch oven or large pot cook onions and sweet peppers in hot oil over medium heat for 3-4 minutes or until nearly tender. Add roasted corn, 3cans of the broth, thyme, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
In a large screw-top jar combine remaining 1 can broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir one minute more. Stir in half-and-half; heat through. To serve, ladle soup into bowls; divide crabmeat among bowls.
*You can substitute imitation crabmeat for real; it’s all I’ve ever personally used in this recipe. I also like to use a little more than just 4 ounces, since I love crab :)
Go, and eat soup. Lots of yummy soup.