Roasted Corn, Crab, and Pepper Soup

Recipe by: LACTAID® Brand

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

Servings

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)

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