Roasted Corn And Pepper Soup - cooking recipe

Ingredients

16 ounces frozen whole kernel corn
1 tablespoon cooking oil
2 cups onions, chopped
1 1/2 cups red peppers, chopped
4 (14 1/2 ounce) cans chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon ground red pepper
1/3 cup all-purpose flour
1/2 cup whipping cream
2/3 cup crabmeat, cooked and deboned

Preparation

Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
In a large dutch oven, cook onion and red pepper in oil until tender. Add the corn, 3 cans of broth, thyme and ground red pepper. Bring to boil, reduce heat and simmer for 15 minutes.
In a jar with a lid, combine remaining chicken broth and the flour. Cover and shake well. Add to soup and stir until slightly thickened and bubbly.
Stir cream into soup and heat through. Stir in crabmeat, then serve.