15. Roasted Corn and Pepper Soup

Although this is a perfect summertime soup, you can make it year-round substituting frozen corn for fresh.


2 cups roasted corn kernels (recipe follows)
1 tablespoon cooking oil
2 cups chopped onions
1-1/2 cups seeded and coarsely chopped red sweet peppers
4 14-ounce cans chicken broth (7-1/4 cups)
1/2 teaspoon dried thyme, crushed
1/8 to 1/4 teaspoon ground red pepper
1/3 cup all-purpose flour
1/2 cup whipping cream
2/3 cup cooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces)
Fresh thyme sprigs (optional)

Make Ahead Preparations:

Prepare roasted corn.

In a large pot or Dutch oven, cook onions and sweet peppers in oil over medium heat for 3 to 4 minutes or until nearly tender. Add the corn, 3 cans of the broth (about 5-1/2 cups), thyme, and ground red pepper. Bring to a boil. Reduce heat, cover. Simmer for 15 minutes.
Remove from heat and allow to cool. Place in airtight containers and refrigerate or freeze.

Last Minute Assembly:

Remove soup from freezer and allow to thaw. Place in large pot or Dutch oven over medium heat.

In a screw-top jar combine remaining 1 can chicken broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir whipping cream into soup; heat through.

To serve, ladle soup into individual soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs.

Roasted Corn:

Fresh Corn: Husk and rinse 4 ears of fresh corn. Place over a medium grill until kernels start to brown. Using a sharp knife, slice kernels off of the cob.

Frozen Corn: Thaw frozen corn and pat dry with paper towels. Line a rimmed baking sheet with foil; use a little of the cooking oil to lightly grease the pan. Spread corn in prepared pan. Roast, uncovered, in a 450 degree oven for 10 minutes. Stir. Continue to roast about 10 minutes more until golden lightly browned, stirring once or twice. Remove pan from oven and set aside.

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