Roasted Corn And Pepper Soup Recipe

Name: Roasted Corn And Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces frozen whole kernel corn; 1 tablespoon cooking oil; 2 cups onions, chopped; 1 1/2 cups red peppers, chopped; 4 (14 1/2 ounce) 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

Servings: persons

16 ounces frozen whole kernel corn
1 tablespoon cooking oil
2 cups onions, chopped
1 1/2 cups red peppers, chopped
4 (14 1/2 ounce) 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

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.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces frozen whole kernel corn, 1 tablespoon cooking oil, 2 cups onions, chopped, 1 1/2 cups red peppers, chopped, and more.

Yes, Roasted Corn And Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn And Pepper Soup

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