Creamy Corn Soup With Red Bell Pepper

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. ZWT Mid-West region (corn).

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons butter (1/4 stick)
• 1  large red bell pepper, chopped
• 1  medium onion, chopped
• 3  garlic cloves, minced
• 1 (14 1/2ounce) can diced tomatoes with juice
• 2  cups water (or more)
• 2  tablespoons canned chipotle chiles, chopped
• 2 (14 3/4ounce) 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.