Spicy Chipotle Creamy Corn Soup - cooking recipe

Ingredients

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

Preparation

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