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.
Ingredients
12 serv.Step-by-step instructions
- 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.
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