Fontina Vegetable Crab Soup

• 1 12 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 14 teaspoon dried thyme
• 14 teaspoon cayenne pepper
• 14 cup flour
• 34 cup heavy whipping cream
• 4 ounces Fontina cheese, cut in 1/4 inch cubes
• 12 cup canned crabmeat

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, saute onion, red pepper, and celery in oil until tender.
5. Add garlic; cook 1 minute longer.
6. Stir in broth, thyme, cayenne, and corn.
7. Bring to a boil.
8. Reduce heat; simmer uncovered, for 15 minutes.
9. Combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
10. Bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted.
11. Top servings with crab and serve.

frozen corn, onion, sweet red pepper, celery, canola oil, garlic, chicken broth, thyme, cayenne pepper, flour, heavy whipping cream, cheese, canned crabmeat

Taken from www.food.com/recipe/fontina-vegetable-crab-soup-508871 (may not work)