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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Corn and Pepper Soup

Makes: 12 servings
Start to Finish 1 hr
Roasted Corn and Pepper Soup
  • 1 16  ounce package  frozen whole kernel corn
  • 1  tablespoon  cooking oil
  • 2  cups  chopped onions
  • 1 1/2  cups  seeded and coarsely chopped red sweet peppers
  • 4 14  ounce can  chicken broth (7-1/4 cups)
  • 1/2  teaspoon  dried thyme, crushed
  • 1/8 - 1/4  teaspoon  ground red pepper
  • 1/3  cup  all-purpose flour
  • 1/2  cup  whipping cream
  • 2/3  cup  cooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces)
  •  Fresh thyme sprigs (optional)

1. Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; use a little of the cooking oil to lightly grease the pan.

2. Spread corn in prepared pan. Roast, uncovered, in a 450 degree F oven for 10 minutes; stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. Remove pan from oven and set aside.

3. In a 4-quart Dutch oven, cook onions and sweet peppers in remaining oil over medium heat for 3 to 4 minutes or until nearly tender. Add the corn, 3 cans of the broth (about 5-1/2 cups), thyme, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.

4. In a screw-top jar combine remaining 1 can chicken broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir whipping cream into soup; heat through.

5. To serve, ladle soup into 12 soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs. Makes 12 side-dish servings.

Make-ahead tip::

6. Prepare soup as directed, except after simmering soup for 15 minutes, cool, cover, and refrigerate soup mixture up to 2 days. When ready to serve, reheat mixture, thicken with flour, and add cream. Serve as above.

Nutrition Facts (Roasted Corn and Pepper Soup)
  • Servings Per Recipe 12,
  • cal. (kcal) 133,
  • Fat, total (g) 6,
  • chol. (mg) 22,
  • sat. fat (g) 3,
  • carb. (g) 14,
  • fiber (g) 1,
  • pro. (g) 7,
  • vit. A (RE) 144,
  • vit. C (mg) 23,
  • sodium (mg) 496,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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