Spicy Chipotle Creamy Corn Soup

• 1/4 cup butter
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 1 -2 tablespoon minced garlic
• 1 (14 ounce) can diced tomatoes (with juice)
• 2 cups good-quality chicken broth
• 1 tablespoon chopped canned chipotle chile (or to taste)
• 2 (14 ounce) cans cream-style corn
• 1 (16 ounce) package frozen corn
• 1 cup whipping cream (unwhipped)
• 1/2 - 1 teaspoon dried oregano

1. In a large heavy pot over medium heat melt butter and saute the onions, red bell pepper and garlic (about 5 minutes).
2. Add in tomatoes with juice; cook for 2 minutes.
3. Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
4. Add in the puree and cream-style corn into the pot with sauteed veggies; mix to combine and bring to a boil.
5. Reduce heat and simmer for about 25 minutes, stirring occasionally.
6. Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
7. Ladle into serving bowls.

butter, red bell pepper, onion, garlic, tomatoes, chicken broth, chile, creamstyle, corn, whipping cream, oregano

Taken from www.food.com/recipe/spicy-chipotle-creamy-corn-soup-141804 (may not work)