Creamy Corn Soup With Red Bell Pepper

• 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)

1. Melt butter in heavy large pot over medium-high heat.
2. Add bell pepper, onion and garlic; saute until onion is tender, about 5 minutes.
3. Add tomatoes with juices to pot; cook 2 minutes.
4. Combine 2 cups water and chipotle chilies in blender and puree.
5. Mix puree and cream-style corn into vegetables in pot.
6. Bring soup to boil.
7. Reduce heat to medium and simmer 15 minutes, stirring occasionally.
8. Add frozen corn, cream and oregano; simmer 5 minutes.
9. Garnish with cilantro, if desired.

butter, red bell pepper, onion, garlic, tomatoes, water, chipotle chiles, creamstyle, corn, whipping cream, oregano, fresh cilantro

Taken from www.food.com/recipe/creamy-corn-soup-with-red-bell-pepper-178714 (may not work)