Sep 27 2012

Lowcountry Bites: Roasted Red Pepper Soup with Charred Corn and Crab

By Kelsey Colt

Watch as this red pepper gets roasted for your next meal.

With the end of September brings the welcoming of October and also the greeting of fall. Here on the barrier islands the feeling of fall is not the same as it is in other parts of the country, like let’s say Michigan. If I were back there now, I would be crunching leaves beneath my feet and spending cool evenings sipping on apple cider; sounds nice. But on the other hand one thing that Charleston has this time of year is tourist free beaches, cooler weather (both of those deserve a big finally), and crab season. I guess I can wait another month or so for the leaves to change.

This recipe brings in the fall and lets summer stay a little longer too. This is a hot roasted red pepper soup that is delicious for the cooler October evenings. The broth is a star, but so are the toppings. Charred corn and cool crab makes a mouthful of summer and fall treats. This recipe calls for an oven and stovetop but use a grill if you have one for the peppers and corn. Another tip, though its not part of the recipe, add a dollop of Greek yogurt. It works really well with the hint of spice from the crushed pepper. Get some fresh crab and start cracking shells at the dinner table.



Roasted Red Pepper Soup with Charred Corn and Crab


3 red peppers

Olive oil

¼ cup diced onion

1 clove garlic, minced

Splash white wine

2 cups chicken stock

½ teaspoon thyme

¼ teaspoon crushed red pepper

1 ear corn

Fresh crabmeat


Preheat broiler. Lightly coat whole peppers in olive oil and place on a baking sheet. Allow the skin to blister and blacken on each side under the broiler, rotating the peppers and roasting for approximately 10 minutes per side.

Place peppers in a bowl, cover with plastic wrap, and let sit for 20 minutes. After peppers have cooled, peel and discard the skin, stems, and seeds. Roughly chop into pieces.

In a pot, sauté diced onion in olive oil over medium heat until translucent. Add garlic and deglaze with a splash of white wine. Add chicken stock, peppers, thyme, and crushed red pepper and simmer for 30 minutes.

While simmering, heat olive oil in a large pan over medium high heat. Roll around a cleaned ear of corn until charred. The same can be done with frozen corn, if desired.

Using a slotted spoon, transfer the pepper mixture to a food processor or blender and blend until smooth. Add more stock if necessary to thin out the soup. Pour into a bowl, top with charred corn and cleaned crab meat. Serve hot or cold and enjoy!

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