Spicy Chipotle Creamy Corn Soup |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good! Ingredients:
1/4 cup butter |
1 large red bell pepper, chopped |
1 large onion, chopped |
1 -2 tablespoon minced garlic |
1 (14 ounce) can diced tomatoes (with juice) |
2 cups good-quality chicken broth |
1 tablespoon chopped canned chipotle chile (or to taste) |
2 (14 ounce) cans cream-style corn |
1 (16 ounce) package frozen corn |
1 cup whipping cream (unwhipped) |
1/2-1 teaspoon dried oregano |
Directions:
1. In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
2. Add in tomatoes with juice; cook for 2 minutes.
3. Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
4. Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
5. Reduce heat and simmer for about 25 minutes, stirring occasionally.
6. Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
7. Ladle into serving bowls.
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