Crockpot Southwest Corn Crab and Roasted Red Pepper Soup

2 red bell peppers, roasted and cut into small cubes
1 dried New Mexico chili pepper *
1 cup boiling water
1 large onion, diced
6 cloves garlic, minced
1 Tbsp. cumin seeds
1 Tbsp. chopped fresh rosemary
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
4 cup corn kernels, thawed if frozen
6 cup chicken or vegetable stock
2 cans (6 oz. each) drained crabmeat
2 cup whipping cream
Fresh chopped parsley or cilantro

In a heatproof bowl, soak chili pepper in boiling water for at least 30
minutes. (If chili pepper is not properly reconstituted, it can impart a
bitter flavor to the soup.) In a blender or food processor, puree chili,
onion, garlic, cumin seeds and rosemary stock. Add to crockpot along
with remaining stock, bay leaf, salt, black pepper and corn. Cover and
cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Add roasted
pepper, crab and whipping cream. Cover and cook on High for 15 to 20
minutes until heated through. Discard bay leaf. Spoon into bowls and
garnish with parsley or cilantro. Serves 6.

* If you can't find the dried pepper, add smoky hot pepper sauce,
preferably made with chipotle peppers, to taste, when soup is done.


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