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Roasted corn & pepper soup
Nb persons: 0
Yield: 12 side-dish servings
Preparation time:
Total time:
Source:
ingredients | |
1 16-ounce package | frozen whole kernel corn |
1 tablespoon | cooking oil |
2 cups | chopped onions |
1-1/2 cups | seeded and coarsely chopped red sweet peppers |
4 14-ounce cans | chicken broth, (7-1/4 cups) |
1/2 teaspoon | dried thyme, crushed |
1/8 to 1/4 teaspoon | ground red pepper |
1/3 cup | all-purpose flour |
1/2 cup | whipping cream |
2/3 cup | cooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces) |
Fresh thyme sprigs,, (optional) |
directions
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.
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.
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.
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.
To serve, ladle soup into 12 soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs. Makes 12 side-dish servings.
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