Creamy Corn Soup with Red Bell Pepper

• 2 tablespoons (1/4 stick) butter
• 1 large red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 14 1/2-ounce can diced tomatoes in juice
• 2 cups (or more) water
• 2 tablespoons chopped canned chipotle chilies*
• 2 14 3/4-ounce cans cream-style corn
• 1 16-ounce package frozen corn
• 1 cup whipping cream
• 1 teaspoon dried oregano
• Chopped fresh cilantro (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.
10. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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

Taken from www.epicurious.com/recipes/food/views/creamy-corn-soup-with-red-bell-pepper-104802 (may not work)