Creamy Corn Soup with Red Bell Pepper

Ingredients

  • Chopped fresh cilantro (optional)
  • 1 teaspoon dried oregano
  • 1 cup whipping cream
  • 1 16-ounce package frozen corn
  • 2 14 ¾-ounce cans cream-style corn
  • 2 tablespoons chopped canned chipotle chilies*
  • 2 cups (or more) water
  • + 5 more ingredients
    • 1 14 ½-ounce can diced tomatoes in juice
    • 3 garlic cloves, minced
    • 1 medium onion, chopped
    • 1 large red bell pepper, chopped
    • 2 tablespoons (¼ stick) butter

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. 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...

View full recipe at SpringPad

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