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    You are in: Home / Recipes / Oven Roasted Corn Soup With Lump Crabmeat Recipe
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    Oven Roasted Corn Soup With Lump Crabmeat

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Leslie in Texas's Note:

    We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss corn kernels with olive oil, salt and pepper to taste.
    2. 2
      Oven roast corn in a preheated 450 degree oven for 5 minutes.
    3. 3
      Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
    4. 4
      Add the cream and boil the mixture for 5 minutes.
    5. 5
      Puree the soup in a blender, in batches if necessary, for about a minute and a half.
    6. 6
      Strain soup, top with lump crab meat and serve hot.

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    Ratings & Reviews:

    • on September 22, 2013

      45

      Super cinchy, we liked it as well with crab as w/out. I omitted the jalepeno pepper (no spice fans in my family) didn't strain it, and it was still great. Will make again for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2007

      55

      Excellent, easy

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oven Roasted Corn Soup With Lump Crabmeat

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 315.8
     
    Calories from Fat 170
    54%
    Total Fat 18.9 g
    29%
    Saturated Fat 9.8 g
    49%
    Cholesterol 113.5 mg
    37%
    Sodium 398.2 mg
    16%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.5 g
    10%
    Protein 20.8 g
    41%

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