Oven Roasted Corn Soup With Lump Crabmeat

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!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups frozen corn kernels (if using fresh corn, roast ears first then cut the kernels from the cob and scrape cob)
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 3⁄4 cup carrot, diced
• 3⁄4 cup onion, diced
• 1⁄2  jalapeno pepper, finely diced (or 1/2 t. cayenne pepper)
• 1 1⁄2 cups  strong  chicken stock
• 1  cup heavy cream
• 1  lb lump crabmeat

Directions

1. Toss corn kernels with olive oil, salt and pepper to taste.
2. Oven roast corn in a preheated 450 degree oven for 5 minutes.
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. Add the cream and boil the mixture for 5 minutes.
5. Puree the soup in a blender, in batches if necessary, for about a minute and a half.
6. Strain soup, top with lump crab meat and serve hot.