Fontina Vegetable Crab Soup

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

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups frozen corn, thawed
• 1  large onion, chopped
• 1  cup  roasted sweet red pepper, drained and chopped
• 1  celery rib, chopped
• 1  tablespoon canola oil
• 1  garlic clove, minced
• 2 (14 1/2ounce) cans chicken broth
• 1  teaspoon fresh thyme or 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 cup flour
• 3⁄4 cup heavy whipping cream
• 4  ounces Fontina cheese, cut in 1/4 inch cubes
• 1⁄2 cup  canned crabmeat

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.