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Oven Roasted Corn Soup With Lump Crabmeat

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“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!”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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