Roasted corn adds extra flavor to this creamy soup with sweet peppers and crab.
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)
- Preheat oven to 450 degrees F.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- 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.
- 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.
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