Crock Pot Southwest Corn, Crab and Roasted Red Pepper Soup
2 red bell peppers, roasted and cut into small cubes
1 dried New Mexico chili pepper *
1 C. boiling water
1 large onion, diced
6 cloves garlic, minced
1 T. cumin seeds
1 T. chopped fresh rosemary
1 bay leaf
1 t. salt
1/2 t. black pepper
4 C. corn kernels, thawed if frozen
6 C. chicken or vegetable stock
2 cans (6 oz. each) drained crabmeat
2 C. whipping cream
Fresh chopped parsley or cilantro
In a heatproof bowl, soak chili pepper in boiling water for at least 30 minutes. (If chili 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 with d cup stock. Add to slow cooker stoneware 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. Serves 6.
* If you can’t find the dried pepper, add smoky hot pepper sauce, preferably made with chipotle peppers, to taste, when soup is done.