Roasted Corn and Pepper Soup
 

Roasted Corn and Pepper Soup

If you're really strapped for time, you can skip roasting the corn for this
luscious meal starter. But roasting intensifies the corn's flavor and lends a
savory sweetness to the soup.

1 16-ounce package frozen whole kernel corn
1 tablespoon cooking oil
2 cups chopped onions
1 1/2 cup 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 - 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 oz)
12 small fresh thyme sprigs (optional)

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 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.
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.

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