Total Time
55mins
Prep 30 mins
Cook 25 mins

Cayenne pepper adds a little heat to rich, creamy soup loaded with vegetables and crab. From Charlene Chambers at Taste of Home.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Pat corn dry; transfer to greased 15 inch X 10 inch baking pan.
  3. Bake for 12 to 15 minutes or until lightly browned, stirring once.
  4. Meanwhile, in a Dutch oven, sauté onion, red pepper, and celery in oil until tender.
  5. Add garlic; cook 1 minute longer. Stir in broth, thyme, cayenne, and corn.
  6. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.
  7. Combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
  8. Bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab and serve.