Ingredients:
2 tablespoons butter ( 1/4 stick)
1 large red bell peppers, chopped
1 medium onions, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) cans 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) packages frozen corn
1 cup whipping cream
1 teaspoon dried oregano
fresh cilantro, chopped (optional)
Directions:
Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.