- 1 (10 ounce) package frozen whole kernel corn
- 1 cup chopped onion
- 1 cup coarsely chopped red sweet pepper
- 1 tablespoon butter
- 1 (14 ounce) can reduced sodium chicken broth
- 1/4 cup all-purpose flour
- 2 1/2 cups reduced fat milk
- 4 ounces cooked crabmeat or chunk-style imitation crabmeat, cut into bite-size pieces
- 1 teaspoon snipped fresh thyme
- Dash ground red pepper
- Fresh thyme sprigs (optional)
- Preheat oven to 450 degrees F.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in oven for 10 minutes; stir. Bake 5 minutes more until corn begins to brown. Remove from oven; set aside.
- Meanwhile, in a large saucepan cook onion and sweet peppers in hot butter over medium heat until tender. In a large screw-top jar combine chicken broth and the flour; cover and shake well. Add broth mixture to saucepan; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the roasted corn, LACTAID(R) Reduced Fat Milk, crab, thyme, and ground red pepper; heat through. Garnish with fresh thyme sprigs, if desired.