Roasted Corn and Pepper Soup

Recipe by MrsKnox2016
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
  • Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
  • 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.
  • 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.
  • Stir cream into soup and heat through. Stir in crabmeat, then serve.