Fontina-Vegetable Crab Soup

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

1. Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450u0b0 for 12-15 minutes or until lightly browned, stirring once.
2. Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
3. Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab.

frozen corn, onion, sweet red peppers, celery, canola oil, garlic, chicken broth, thyme, cayenne pepper, allpurpose, heavy whipping cream, fontina cheese, lump crabmeat

Taken from www.tasteofhome.com/recipes/fontina-vegetable-crab-soup/ (may not work)