Creamy Corn Soup With Red Bell Pepper |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love this simple, tasty soup. It's a little bit spicy, but you can control the spiciness by the amount of chipotles you add. Ingredients:
2 tablespoons butter (1/4 stick) |
1 large red bell pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes with juice |
2 cups water (or more) |
2 tablespoons canned chipotle chiles, chopped |
2 (14 3/4 ounce) cans cream-style corn |
1 (16 ounce) package frozen corn |
1 cup whipping cream |
1 teaspoon dried oregano |
fresh cilantro, chopped (optional) |
Directions:
1. Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes.
2. Add tomatoes with juices to pot; cook 2 minutes.
3. 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.
4. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
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