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Date Posted: 01:14:04 10/24/02 Thu
Author: s
Subject: 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 cup boiling water
1 large onion,diced
6 cloves garlic,minced
1 tbsp.cumin seeds
1 tbsp.chopped fresh rosemary
1 bay leaf
1 tsp.salt
1/2 tsp.black pepper
4 cups corn kernels,thawed if frozen
6 cups chicken or vegetable stock
2 cans(6 oz. each)drained crabmeat
2 cups 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.

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