One of my first successful cooking attempts was this recipe, so it brings back some fond memories.
I didn't have a car yet, but I really wanted to make it, so I walked to the nearest store to get ingredients. When I came out it was, naturally, pouring down rain and I had too many groceries to carry home. So I stood outside, baguette under my coat to protect it from a mushy doom, waiting almost an hour for the bus to arrive. In fact, if it hadn't turned out well, I might have considered this one of my most ill-fated attempts.
But, alas, it is delicious and easy!
- 16 ounce package frozen corn
- 1 tablespoon olive oil
- 1 large yellow onion, coarsely chopped
- 1 red pepper, coarsely chopped
- 4 14-ounce cans of chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/3 cup all-purpose flour
- 1/2 cup half-and-half or light cream
- 4-8 ounces cooked crabmeat
- Thaw corn and pat dry with paper towels.
- Line a cookie sheet with foil and lightly coat with cooking spray. Arrange the corn in a single layer on the cookie sheet and bake in a 450 degree F oven for 20 minutes or until golden brown.
- When the corn is done, remove it from the oven and set aside.
- In a large pot, add the olive oil, onion, and red pepper. Cook on medium heat for 5-10 minutes or until the onion is nearly tender.
- Add the roasted corn, 3 cans of chicken broth, thyme, and cayenne pepper to the pot and bring to a boil. Reduce heat and let simmer, uncovered, for 15 minutes.
- In a jar (or, in my case, a Blender Bottle!), combine the remaining can of chicken broth and all-purpose flour. Shake well.
- Add the flour and broth mixture to the soup and cook for 3 minutes or until slightly thickened and bubbly.
- Add in half-and-half or light cream and heat through.
- Divide into bowls and add crabmeat.
This recipe is also pretty adaptable. Don't have frozen corn on hand? Use canned corn! No access to fresh crab? Use canned or imitation!