Fontina Vegetable Crab Soup
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 354.88 ml frozen corn, thawed
- 1 large onion, chopped
- 236.59 ml roasted sweet red pepper, drained and chopped
- 1 celery rib, chopped
- 14.79 ml canola oil
- 1 garlic clove, minced
- 2 (822.13 g) can chicken broth
- 4.92 ml fresh thyme or 1.23 ml dried thyme
- 1.23 ml cayenne pepper
- 59.14 ml flour
- 177.44 ml heavy whipping cream
- 113.39 g Fontina cheese, cut in 1/4 inch cubes
- 118.29 ml canned crabmeat
directions
- Preheat oven to 450 degrees.
- Pat corn dry; transfer to greased 15 inch X 10 inch baking pan.
- Bake for 12 to 15 minutes or until lightly browned, stirring once.
- Meanwhile, in a Dutch oven, sauté onion, red pepper, and celery in oil until tender.
- Add garlic; cook 1 minute longer. Stir in broth, thyme, cayenne, and corn.
- Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.
- Combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
- Bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab and serve.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin