Serves: 6
Total Calories: 2,540
Spread corn in a single layer on a 10x15-inch baking pan with foil, lightly greased. Roast at 450° for 10 minutes; stir. Roast 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
Heat oil in a 6-quart pot. Stir in onions and red peppers and cook over medium heat 3–4 minutes till almost tender. Add roasted corn, 3 cans of broth, thyme, and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes.
In a large screw-top jar, combine remaining can of broth and flour. Cover and shake well; stir into soup. Cook and stir till slightly thickened and bubbly. Stir in cream; heat through. Ladle into bowls and spoon crabmeat on top.
This Roasted Corn Soup Topped with Crabmeat recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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