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Roasted Corn, Crab, and Pepper Soup

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

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
Bowl of roasted corn crab and pepper soup

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

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

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 2/3 cups

Amount Per Serving

Calories 286
Total Fat 7.50g
Calories from Fat 67.08kcal
Saturated Fat 3.83g
Cholestrol 40.14mg
Sodium 437.12mg
Total Carbohydrate 38.39g
Dietary Fiber 3.43g
Sugars 13.55g
Protein 16.52g
Calcium 232.50mg

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