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 crab meat

• Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once.
• Meanwhile, in a Dutch oven, sauté 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.
• 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.
Nutrition Facts
1 cup: 366 calories, 24g fat (13g saturated fat), 99mg cholesterol, 1169mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 14g protein.