Corn, Crab and Roasted Red Pepper Soup Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 red bell peppers, roasted and cut into small cubes
1 dried New Mexico chili pepper *
1 cup boiling water
1 large onion, diced
6 cloves garlic, minced
1 tablespoon cumin seeds
1 tablespoon chopped fresh rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
4 cups corn kernels, thawed if frozen
6 cups chicken or vegetable stock
2 cans (6 oz. size) drained crabmeat
2 cups whipping cream
Fresh chopped parsley or cilantro

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Directions:

In a heatproof bowl, soak chili pepper in boiling water for at least 30 minutes. (If chili pepper is not properly reconstituted, it can impart a bitter flavor to the soup.)

In a blender or food processor, puree chili, onion, garlic, cumin seeds and rosemary stock. Add to crockpot along with remaining stock, bay leaf, salt, black pepper and corn.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Add roasted pepper, crab and whipping cream. Cover and cook on High for 15 to 20 minutes until heated through. Discard bay leaf.

Spoon into bowls and garnish with parsley or cilantro.

* If you can't find the dried pepper, add smoky hot pepper sauce, preferably made with chipotle peppers, to taste, when soup is done.

This recipe from CDKitchen for Corn, Crab and Roasted Red Pepper Soup serves/makes 6

Recipe ID: 49758

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