Fontina Vegetable Crab Soup

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups frozen corn, thawed
• 1 large onion, chopped
• 1 cup roasted sweet red pepper, drained and chopped
• 1 celery rib, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 2 (14 1/2 ounce) cans chicken broth
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 cup flour
• 3/4 cup heavy whipping cream
• 4 ounces fontina cheese, cut in 1/4 inch cubes
• 1/2 cup canned crabmeat

Recipe

• 1 preheat oven to 450 degrees.
• 2 pat corn dry; transfer to greased 15 inch x 10 inch baking pan.
• 3 bake for 12 to 15 minutes or until lightly browned, stirring once.
• 4 meanwhile, in a dutch oven, sauté onion, red pepper, and celery in oil until tender.
• 5 add garlic; cook 1 minute longer. stir in broth, thyme, cayenne, and corn.
• 6 bring to a boil. reduce heat; simmer uncovered, for 15 minutes.
• 7 combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
• 8 bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. top servings with crab and serve.