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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