Creamy Corn Soup with Chiles and Peppers

By SmedleyBooBoo

Ingredients

• 1/4 cup Crisco® Butter Shortening
• Or 1/4 stick Crisco® Butter Shortening Sticks
• 1 cup chopped red pepper
• 1 cup chopped onion
• 3 cloves garlic
• 2 cups frozen diced hash browns
• 1 (14 1/2 oz.) can diced tomatoes in juice
• 1 (14 1/2 oz.) can chicken broth
• 1 to 2 chipotle chiles in adobo sauce, or to taste
• 2 (14 3/4 oz.) cans cream-style corn
• 1 (16 oz.) package frozen corn
• 1 (12 oz.) can PET® Evaporated Milk
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper
• Chopped fresh cilantro

Details

Servings 8
Adapted from poweroffamilymeals.com

Preparation

Step 1

1. MELT shortening in heavy 4-quart saucepot over medium heat. Add red pepper, onion and garlic.
Cook and stir until onion is tender.
2. STIR in potatoes. Cook for 2 minutes. Add tomatoes, chicken broth, chipotle chiles, cream-style
corn, frozen corn, evaporated milk and oregano. Bring to a boil. Reduce heat to medium and
simmer 15 minutes, stirring occasionally.
3. SEASON with salt and pepper. Garnish with cilantro. Serve with lime tortilla chips.