Roasted Corn Soup With Chicken - cooking recipe

Ingredients

1 (16 ounce) package frozen whole kernel corn
2 cups chopped onions (2 large)
1 1/2 cups coarsely chopped sweet red peppers
2 garlic cloves
1 tablespoon cooking oil
4 (14 ounce) cans chicken broth
1/2 teaspoon dried thyme, crushed
1/8 - 1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/2 cup half-and-half or 1/2 cup light cream
2 chicken breasts, chopped

Preparation

Grill chicken breast and chop in to small bite size pieces.
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 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.
In a 4-quart Dutch oven cook onion, sweet pepper and garlic 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.
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.
Add chopped chicken and heat through.
To serve, ladle soup into bowls.
If enchilada sauce is need for chicken enchiladas, blend the ingredients.