Roasted Corn and Crab Soup

Corn is baked until golden brown and then added to this low-fat thick and creamy crab soup recipe.

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5.0 by 5 people

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  • Makes: 6 servings
  • Makes: 8 1/2 cups
  • Bake: 10 mins 450°F
  • Start to Finish: 1 hr

Roasted Corn and Crab Soup

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5.0 by 5 people

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Directions

  1. Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
  2. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
  3. In a 4-quart Dutch oven cook onion and sweet pepper in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
  4. In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
  5. To serve, ladle soup into bowls; divide crabmeat among bowls.
  6. Makes 6 servings (8 1/2 cups)

From the Test Kitchen

Prepare as above, except do not add crabmeat. Cool soup; cover and chill for up to 2 days. To serve, reheat soup. Ladle into bowls and divide crabmeat among servings.

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Nutrition Facts (Roasted Corn and Crab Soup)

  • Per serving:
  • 229 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 26 mg chol. ,
  • 907 mg sodium ,
  • 30 g carb. ,
  • 4 g fiber ,
  • 1 g sugar ,
  • 14 g pro.
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