Roasted Corn, Crab, and Pepper Soup


Roasted Corn, Crab, and Pepper Soup

Nutritional Facts
Serving Size: 
1 2/3 cups
Calories from Fat: 
67.08kcal
Calories: 
286
Total Fat: 
7.50g
Saturated Fat: 
3.83g
Cholestrol: 
40.14mg
Sodium: 
437.12mg
Dietary Fiber: 
3.43g
Total Carbohydrate: 
38.39g
Sugars: 
13.55g
Protein: 
16.52g
Calcium: 
232.50mg
Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Source: 
Makers of LACTAID® Brand Products

Roasted corn adds extra flavor to this creamy soup with sweet peppers and crab.

Yields/Serves: 
4
servings
Ingredients: 
1 (10 ounce) package frozen whole kernel corn
1 cup chopped onion
1 cup coarsely chopped red sweet pepper
1 tablespoon butter
1 (14 ounce) can reduced sodium chicken broth
1/4 cup all-purpose flour
2 1/2 cups LACTAID® Reduced Fat Milk
4 ounces cooked crabmeat or chunk-style imitation crabmeat, cut into bite-size pieces
1 teaspoon snipped fresh thyme
Dash ground red pepper
Fresh thyme sprigs (optional)
  1. Preheat oven to 450 degrees F.
  2. Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
  3. Spread corn in prepared pan. Bake in oven for 10 minutes; stir. Bake 5 minutes more until corn begins to brown. Remove from oven; set aside.
  4. Meanwhile, in a large saucepan cook onion and sweet peppers in hot butter over medium heat until tender. In a large screw-top jar combine chicken broth and the flour; cover and shake well. Add broth mixture to saucepan; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the roasted corn, LACTAID® Reduced Fat Milk, crab, thyme, and ground red pepper; heat through. Garnish with fresh thyme sprigs, if desired.
Notes: 

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