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:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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