Creamy Corn Soup With Red Bell Pepper

By á-170456

Ingredients

• 2 tablespoons butter - (1/4 stick)
• 1 large red bell pepper chopped
• 1 medium onion chopped
• 3 garlic cloves minced
• 1 can diced tomatoes in juice - (14 1/2 oz)
• 2 cups water or more if needed
• 2 tablespoons chopped canned chipotle chilies see * Note
• 2 cans cream-style corn - (14 3/4 oz ea)
• 1 package frozen corn - (16 oz)
• 1 cup whipping cream
• 1 teaspoon dried oregano
• Chopped fresh cilantro (optional)

Details

Servings 1

Preparation

Step 1

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes.

Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.

This recipe yields 4 (main-course) or 6 (first-course) servings.

This spicy version gets its hot, smoky taste from chipotle chilies.