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Roasted Corn and Crab Soup

3 ears fresh corn
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon cooking oil
2 cloves garlic, minced
1 teaspon Cape Cod seasoning
4 cups chicken broth, divided
1/2 teaspoon dried thyme, crushed
1/8 to 1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
4 ounces cooked crabmeat, cut into bite-size pieces (2/3 cup)
1/2 cup half and half or light cream

Remove corn from cob. LIne a 15x10x1-inch baking pan with aluminum foil; lightly grease foil. Spread corn in prepared pan. Bake in 450⁰ oven 10 minutes; stir. Bake 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside. In 4-quart Dutch oven, cook onion and pepper in hot oil over medium heat 3 to 4 minutes or until nearly tender. Add garlic; cook 1 minute. Add seasoning, roasted corn, 3 cups of the chicken broth, thyme and cayenne pepper. Bring to boil; reduce heat. Simmer, uncovered, 15 minutes. In large screw-top jar, combine remaining chicken broth and flour. Cover; shake well. Stir into soup. Cook and stir until slightly thickened and bubbly. Add crab; cook and stir 1 minute more. Stir in half and half; heat through.

Anita Van Gundy, Des Moines
First Place, 2018 Souper Soups

Find more recipes from the 2018 and 2019 Iowa State Fair Food Competitions in the 20th Edition of the Iowa State Fair Cookbook! Purchase your copy today from the Blue Ribbon Foundation.