Creamy Corn Soup with Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II, writes Beth White of Phoenix, Arizona. The food is greatespecially the caldo de maìz (corn soup) that I had for lunch. This spicy version gets its hot, smoky taste from chipotle chilies. Ingredients:
2 tablespoons (1/4 stick) butter |
1 large red bell pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
1 14 1/2-ounce can diced tomatoes in juice |
2 cups (or more) water |
2 tablespoons chopped canned chipotle chilies |
2 14 3/4-ounce cans cream-style corn |
1 16-ounce package frozen corn |
1 cup whipping cream |
1 teaspoon dried oregano |
chopped fresh cilantro (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. 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.
2. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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