Roasted Corn and Pepper Soup

Fall means SOUP! I can't wait to try this one...sounds creamy and hearty. I think I'll serve this with a huge loaf of crusty french bread and a warm blanket with my sweetie. Let me know what you think...courtesy of Better Homes and Gardens.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 16  ounces frozen whole kernel corn
• 1  tablespoon  cooking oil
• 2  cups onions, chopped
• 1 1⁄2 cups  red peppers, chopped
• 4 (14 1/2ounce) cans chicken broth
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon  ground red pepper
• 1⁄3 cup all-purpose flour
• 1⁄2 cup  whipping cream
• 2⁄3 cup  crabmeat, cooked and deboned

Directions

1. Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
2. Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
3. In a large dutch oven, cook onion and red pepper in oil until tender. Add the corn, 3 cans of broth, thyme and ground red pepper. Bring to boil, reduce heat and simmer for 15 minutes.
4. In a jar with a lid, combine remaining chicken broth and the flour. Cover and shake well. Add to soup and stir until slightly thickened and bubbly.
5. Stir cream into soup and heat through. Stir in crabmeat, then serve.