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Roasted Corn, Crab, and Pepper Soup

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Bowl of roasted corn crab and pepper soup

Recipe by: LACTAID® Brand


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

Prep Time
30 min
Cook Time
10 min
Total Time
40 min

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


¼ cup all-purpose flour

, ,

4 ounces cooked crabmeat or chunk-style imitation crabmeat, cut into bite-size pieces


1 teaspoon snipped fresh thyme


Dash of ground red pepper


Fresh thyme sprigs (optional)

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LACTAID® Reduced Fat 2% Lactose-Free Milk

  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 2% Lactose-Free Milk, crab, thyme, and ground red pepper; heat through. Garnish with fresh thyme sprigs, if desired.

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutrition Facts

Serving Size: 1 ⅔ cups

Amount Per Serving

Calories 286
Total Fat 7g
Calories from Fat 67
Saturated Fat 4g
Cholesterol 40mg
Sodium 437mg
Total Carbohydrate 38g
Dietary Fiber 3g
Sugars 13g
Protein 16g
Calcium 232mg
Recipe by:

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

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
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