OVEN ROASTED CORN SOUP WITH LUMP CRABMEAT

Oven Roasted Corn Soup With Lump Crabmeat image

We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!

Provided by Leslie in Texas

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups frozen corn kernels (if using fresh corn, roast ears first then cut the kernels from the cob and scrape cob)
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup carrot, diced
3/4 cup onion, diced
1/2 jalapeno pepper, finely diced (or 1/2 t. cayenne pepper)
1 1/2 cups strong chicken stock
1 cup heavy cream
1 lb lump crabmeat

Steps:

Toss corn kernels with olive oil, salt and pepper to taste.
Oven roast corn in a preheated 450 degree oven for 5 minutes.
Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
Add the cream and boil the mixture for 5 minutes.
Puree the soup in a blender, in batches if necessary, for about a minute and a half.
Strain soup, top with lump crab meat and serve hot.

Nutrition Facts : Calories 315.8, Fat 18.9, SaturatedFat 9.8, Cholesterol 113.5, Sodium 398.2, Carbohydrate 16.8, Fiber 1.6, Sugar 2.5, Protein 20.8

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