Categories: Soups

Ingredients

• 1 16 oz. pkg frozen whole kernel corn
• 1 Tbsp. cooking oil
• 2 cups chopped onions
• 1 1/2 cup seeded and coarsely chopped red peppers
• 4 14 1/2 oz cans chicken broth
• 1/2 tsp. dried thyme, crushed
• 1/2 to 1/4 tsp ground red pepper
• 1/3 cup all purpose flour
• 1/2 cup whipping cream
• 2/3 cup cooked small shrimp (opt.)

Directions

1. Thaw frozen corn and pat dry with paper towels. Preheat oven to 400*. Line a baking pan with foil. Spread the corn in prepared pan. Roast corn in oven, uncovered, for 10 minutes, then stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. Remove pan from oven, set aside.

2. In a large saucepan, heat oil. Cook onions and sweet red peppers in hot oil for 3-4 minutes or until nearly tender. Add 3 cans of broth, the roasted corn, the thyme, and the ground red pepper. Bring to boiling, reduce heat. Simmer, uncovered for 15 minutes.

3. In a screw-top jar, combine remaining 1 can broth and the flour, cover and shake well. Add to soup, cook and stir until slightly thickened and bubbly. Stir cream into soup and heat through. Add shrimp, if desired.

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