1-3/4 c. frozen corn kernels
3/4 c.chopped green bell peppers
1 c. boiling potatoes, peeled and chopped into half-inch pieces
1 Tbsp. vegetable oil
3 c. chicken broth (MSG-free)
1/2 c. crabmeat, cooked and cut in bite-sized pieces
1-1/2 tsp. onion powder
1 Tbsp. dried chives
3/4 tsp. dried thyme
1 Tbsp. white wine (optional)
1/3 c. all-purpose flour
1/2 c. whipping cream
salt and pepper, to taste
Preheat oven to 450 degrees F. Thaw the frozen corn under running water in a colander.
Turn out on paper towels and pat dry. Empty into a bowl and add chopped bell peppers, potatoes, and oil, tossing to coat. Spread the vegetables evenly on a large rimmed non-stick cookie sheet or baking pan (line with foil if not non-stick). Roast vegetables in oven about 20 to 25 minutes, stirring once or twice. They will start to brown a bit.
While vegetables roast, place broth in a soup pot and bring to a boil. When vegetables are done, remove from oven and add to the broth. Add crab meat, onion powder, chives, and thyme. Add wine if desired. (Alcohol boils at a lower temperature than water and will evaporate). Reduce heat to simmer. Place flour in a small dish and stir in a tablespoon or so of the hot broth to make a paste. Gradually add about 1/4 cup more of the soup broth to the paste. Pour back into the soup and simmer and stir until the soup is slightly thickened. Stir in the cream, add salt to taste, then ladle into serving bowls. Serve with oyster crackers, Original Triscuits, or fresh vegetable sticks.