Oven Roasted Corn Soup With Lump Crabmeat

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.