Creamy Corn Soup With Red Bell Pepper

Name: Creamy Corn Soup With Red Bell Pepper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter (1/4 stick); 1 large red bell pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 (14 1/2 ounce) can 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) package frozen corn; 1 cup whipping cream; 1 teaspoon dried oregano; fresh cilantro, chopped (optional)

Submitted by lazyme

"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)."

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photo by *Parsley*

Ready In:: 35mins
Ingredients:: 12
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 1/2 ounce) can 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) package 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; 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.

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Reviews

I enjoyed this corn soup and I thought it was very easy to put together. I only used a little over 1 tbsp of chipoltles and that was just the right amount for me. I made this as written, and I think the 2 cups of water should be chicken (or veggie) broth. After the soup was done, I tasted it, and went back and added some chicken bouillion. That did the trick. I did garnish with the fresh cilantro....I love the stuff. The cheese-lovers out there might enjoy some pepper-jack cheese in or on top of this soup. I will certainly make this again (with the broth of course). Thanx for sharing this.

*Parsley*

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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